This is a thick and creamy chowder, that can be kept in the
refrigerator for those nights when you'd rather watch TV than
philosophize. If you reheat it, add a few tablespoons of milk

 Ingredients 

                  5 cups clam juice (fresh or bottled or canned)
                  20 oz. of chopped clams (fresh best but cans will do)
                  1 cup onion, finely diced
                  1 cup celery, finely diced
                  1/2 cup cooked bacon, coarsely chopped
                  1 stick of margarine
                  1 cup of flour
                  8 oz. cooked potatoes, cut in 3/4-inch cubes
                  1/2 cup milk
                  1/2 cup light cream
                  1 teaspoon salt
                  Freshly ground black pepper, to taste
                  French Toller Bread

Heat the clam juice in a large pan.

In a separate pan, melt margarine over a medium-high heat. Add celery
and onions that have been finely chopped, and sauté until they appear
translucent - about 3 minutes.  Make a roux by adding bacon and flour
and stir continuously for an additional 5 minutes. Be careful to
constantly be stir the roux to avoid burning.

Increase heat on juice to medium-high, and with a wire whisk, add roux
mixture to liquid. Stir constantly, and make sure to break up any
lumps that may form.

Add clams (and the liquid that they are packed in) to chowder and
stir. Chop potatoes coarsely and add to chowder.

Add milk and light cream and stir. Add salt to taste.

Decrease heat to medium-low, and allow to simmer for about 20 minutes,
stirring very frequently.

Serve hot with fresh from a pepper mill.  Serve with bread.
 
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