LIZ'S AWESOME NEW ENGLAND CLAM CHOWDER

           1 LG. ONION
           2 STALKS CELERY     
           1 CARROT
           3 STRIPS BACON
           6 LG. POTATOES
           6 ~3 OZ CANS CHOPPED CLAMS
           3 ~8 OZ JARS CLAM JUICE
           3/4 CUP BUTTER
           3/4 CUP FLOUR
           3 CUPS HALF & HALF
           2 tsp. THYME
           2 tbsp. PARSLEY
           2 tbsp. TOBASCO
           SALT & PEPPER TO TASTE

           CHOP CELERY, CARROTS & ONIONS FINE          
           
           MELT BUTTER, ADD ONIONS, SAUTE TIL SOFT & CLEAR,
           STIR IN FLOUR SLOWLY, COOK @ LOW HEAT 2-4 MIN TIL SLOW BOIL
           SET ASIDE TO COOL

           IN SEPERATE POT
           BRING CLAMS & CLAM JUICE TO BOIL, REDUCE HEAT, SIMMER 15 MINUTES
          
           SLOWLY POOR HOT CLAM STOCK INTO BUTTER/FLOUR MIXTURE STIRRING 
           CONSTANTLY, BRING TO SLOW BOIL
           REDUCE HEAT, ADD VEGGIES
           MIX IN HALF & HALF, THYME, PARSLEY, TOBASCO, & SALT & PEPPER 
           
          HEAT COMPLETELY- DO NOT BOIL, SIMMER 15 MIN TIL VEGGIES ARE SOFT
                          MAKES 5 QUARTS