Maine-Style Clam Chowder

After visiting Maine this summer and tasting clam chowder made there, I had to make some at home.  :)  I'm no expert on clam chowders and regions, etc, but the little cookbook I got in Maine listed a chowder recipe like this (more thin than thick) and I found a similar recipe on Allrecipes labeled Maine-style clam chowder.  I made it and we enjoyed it, but I want to try a thick recipe next time.  There's room in my life for all sorts of chowdas.  :) 

Maine-Style Clam Chowder
adapted from Allrecipes

1 (8 ounce) jar clam juice
3 large russet or red potatoes, peeled and cubed (I never peel taters)

8 slices bacon, cut into small pieces

1 large onion, chopped

2 stalks celery, diced

2-4 cans minced clams, with liquid

2 cups half-and-half cream

1.  Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.  Add clam juice and potatoes (using liquid from cans, also).  Bring to a boil and simmer until potatoes are tender, about 15 minutes. 

2.  In a separate, small pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **