Clam chowder

I love clams in any shape or form....linguine with clam sauce, clams casino, fried clams, and clam chowder. My recipe for chowder is pretty simple and straightforward. This one makes a rather small pot (maybe 2 quarts) but is very rich.

1 slice bacon, diced
1 medium onion, diced
1 stalk celery, diced
1 stick ( 4 ounces ) butter, divided
4 medium potatoes, peeled and diced in 3/4 inch cubes
5  6.5 ounce cans chopped clams
1 cup water
3/4 cup half and half
1 tsp black pepper
2 to 4 Tbl flour ( I use Wondra)

Fry the bacon and when it starts to crisp add 1/2 stick butter, the onions and celery and saute until the onions begin to soften. Sprinkle in 2 Tbl flour and stir for a minute or two, creating a light roux. Add the liquid from the 5 cans of clams, the cup of water and the diced potatoes.  Bring to a boil and then simmer until the potatoes are soft (10 to 15 minutes). Add the clams, pepper, and half and half. At this point add the other half stick of butter and heat until butter melts. If you like your chowder thicker than what you have, sprinkle and stir in more flour.  ( I think I added an extra tablespoon)

If you like, garnish with or stir in one sliced green onion when serving.