Clam Chowder

Ingredients:

2T butter

1 med onion, diced

2 to 3 stalks of celery, diced

4 strips bacon, cooked and chopped

2T flour

salt, pepper, cayenne pepper

2 cups cream or whole milk

2 cups chicken stock

2 or 3 cans of clams, 6.5 oz each

1 large russet potato

Instructions:

Melt butter in soup pot; add onion and celery until softened (3 to 4 minutes).
Add flour and seasoning and mix well; add broth and potatoes and bring to a boil, reduce heat and cook until potatoes are tender.
Add clams with juice, bacon and cream; simmer about 3 minutes.