Janice Drake’s Clam Chowder

5 Tablespoons Margarine, or Butter
8 cups diced Potatoes (Keep 2 cups of the Water you cooked them in)
1 large diced Yellow Onion
5-6 stalks of diced Celery
1 pound cut up Bacon (Using Kitchen Scissors works quite nicely)
4 ½ cups Half & Half
1/2 cup Milk
12 Tablespoons Flour
4 cans Minced Clams and Juice (can use Chopped as well but preferable Minced)
4 8 oz. bottles of Clam Juice
3-4 Tablespoons Worcestershire Sauce
1/2 teaspoon Tabasco Sauce
Salt & Pepper to taste
Pinch Cayenne Pepper
Some chopped Parsley (can use the Flakes as well)
If necessary, can use Potato Flakes to thicken. We find the Flour suffices.

Cook potatoes until tender. Keep the 2 cups water. Sauté onion, celery and bacon. Add to potato stockpot, along with the saved water, half & half and milk. Boil and thicken with flour. Add clams, juice and everything else that’s left to season the soup. Cook to taste and keep warm until time to serve. Leftovers freeze just fine.