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Marilyn's Cheesy Clam Chowder

"A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder."

Ingredients :

• 6 slices bacon
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• 1/2 cup finely diced onion
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 (8 ounce) cans clams
• 2 (8 ounce) jars clam juice
• 4 cups milk
• 1 cup cubed potatoes
• 1 (8 ounce) package white Cheddar cheese, shredded
• 2 tablespoons chopped fresh parsley, for garnish

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

• In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
• Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
• Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
• Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

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