Clam Chowder

¼ cup margarine or butter
¼ cup flour
4-5 medium potatoes, peeled & diced
1 bottle clam juice
1 can clams
½ cup carrots, shredded or diced
½ cup celery, chopped
½ cup onion, chopped
1 quart heavy whipping cream
Bacon, cooked & crumbled to taste

In large saucepan, cook potatoes in water at a medium simmer for 5-8 minutes. Drain, reserving water.

In same saucepan, melt butter & cook carrots, celery, & onion until onion slightly transparent. Add flour creating a rue, and cook slowly for a few minutes.

Add clams & bacon. Slowly incorporate clam juice & cream, allowing stew to thicken.

Add in potatoes and any reserved water to desired consistency.

Cook at low simmer until potatoes have cooked through entirely.

Serve with crackers, crumbled bacon, and cheese to taste.