This is the recipe for the best chowder I ever made in a restraunt it is thick enough to coat a spoon as you hold it over the bowl but not thick enough to stand a spoon in. When the restraunt was open it was known for one of the best clam chower in Anacortes.

Chop up and cook 15 strips bacon
then add
1 large onion diced
2 cups celery diced
2 cups carrots diced
cook lightly

in separate pot 6 cups potatoes pealed and cubed boil then turn off and let set in hot water until potatoes are soft but still firm and will not break up then drain.

to the mixture of veggies and bacon add 2 large retraunt cans of Clam Juice and the juice from a large can of clams, set the clams that were separated from the juice aside. I forget the ounces the cans of juice and clams are but they are but they are the restraunt size that are as tall as a #10 can but skinnier.

Once the juice starts to boil add 3 1/2 cups of Roux made from 1 part real butter and 1 part Flour (I have found that about 1 pound of each works perfect if you don`t have a large batch of Roux made up ahead of time like the restraunt I worked at did just make sure the roux is creamy. the smoother the roux the smoother the product. stir the roux in for 10 minutes then add Salt, Johnnys seasoning salt and pepper. The salt and pepper we did not measure we just dusted the top of this mixture I would say one small palm full of each.

Once it is thickened well and salt and pepper and seasoning salt are mixted in add 2 quarts of half and half then the clams and the potaoes you set aside..Everone I have made this for just loved it.

Well, I made the recipe that I posted, and it turned out alright. Needs tweaking, definitely. I think next time I'll add a little garlic, and maybe less water. Might boil the potatoes in more water than listed, then drain some. It ended up a little "soupy". But still delicious!