Over breaks in my home state of Washington one of my favorite vacation activities is clamming along the coastline. No, it’s not that I particularly like getting cold and wet - but I do like to reap the delicious reward. Below is my home recipe for preparing some great clam chowder.

Recipe #1: Clam Chowder

Ingredients in order of use:
Bacon (the more the better :3)
Onions (preferably white so that the chowder stays white)
Celery (a couple stalks - not too many or it tastes too strong)
Butter (about 1 tbsp for each onion)
Flour (about 2 tbsp for each tbsp of butter used)
Potatos (about 2 potatos for every onion)
Clams - or more specifically clam juice (just have some so you get some umami)
Heavy Whipping Cream (about 2 potatos for every onion)
Pepper (to taste)
Salt (to taste)

Procedure:
1.) Cook diced bacon in large pot. Render out the fat from the bacon. Scoop out cooked bacon and place aside to use later.
2.) Added diced onions and celery to the bacon fat. Cook until onions and celery become translucent.
3.) Add butter to the veggies and slowly mix in the flour. Cook until the flour coats the veggies.
4.) Dice potatos and add them to the pot. Pour in about 4 cups of water/clam juice for each onion. Let simmer for 30 min - 1 hr.
5.) Once the chowder starts to thicken, add in the heavy whipping cream.
6.) Add salt and pepper to taste.
7.) Eat clam chowder :3