1/2 pound bacon, cut into 1/2-inch pieces 3 celery stalks, chopped
2 carrots, chopped 1 teaspoon garlic powder
3 l g russet potatoes (about 2 lbs.), peeled, diced 2 8-ounce bottles clam juice
2 6
1/2-oz cans chopped clams, drained, juices reserved 1 cup water
1 cup half and half
1/4 cup chopped fresh
parsley
Sauté bacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered. Drain off all but 2 tablespoons fat. Add celery, carrots and garlic powder to Dutch oven and sauté about 5 minutes. Add potatoes, clam juice, reserved juices from chopped clams and
water. Bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Add clams and half and half and simmer 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley and serve
8 Servings