1/2 lb bacon, cut into small pieces
1 or 2 onions, chopped
3 celery stalks, chopped
2 lg carrots, grated
fresh garlic or 1 t. garlic powder
2 lbs potatoes, peeled and diced
6 (8oz) jars clam juice
3 lg cans chopped clams (or more if you like it really clammy), drained with juices reserved
3 cups half and half
1/4 cup chopped fresh parsley
pinch of dill
salt and pepper to taste
Saute bacon in large Dutch oven or heavy pot over medium heat until brown and most of the fat is rendered. Remove bacon and most of grease, leaving a few tablespoons. Set aside bacon.
Add onion, celery, carrots and garlic to pot and sautÃ© until onions are soft, about 5 minutes. Add clam juice, reserved juices from clams, potatoes, and just enough water to cover the potatoes if the clam juice doesn’t. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Add clams and half and half and simmer 5 minutes. If you like your chowder a little thicker, you can make a small roux and whisk it in to simmering soup. Add dill and season to taste with salt and pepper. Stir in chopped parsley. Garnish with crumbled bacon.