Seafood Clam Chowder

Ingredients

Mussels 300 g

Potatoes 5

Celery (greens) 1 bunch

Onion 1

Flour 3/4 cups

Bacon 150 g

Milk 2 cups

Cream 1 cup

Butter 150 g

Water 1 cup

Bay leaf 2

Salt to taste

Pepper to taste

Finely chop the onion and celery, dice the potatoes. Chop the bacon and place in a preheated saucepan. Fry in butter for a couple of minutes. Add the onion and celery. Cook until the onion is translucent, stirring constantly.

Add the potatoes to the ingredients. Fry everything together for a few minutes. Then pour in the water, milk, and clam juice. Season with salt, pepper, and bay leaf. Cook for 15 minutes.

In a heavy-bottomed saucepan, melt the butter, sift in the flour, and cook until darkened. Add the cream and stir for a couple more minutes. Pour the contents of the saucepan into the saucepan.

Heat the contents, but do not bring to a boil. Add the clams. Cover and remove from heat.

Enjoy!