Mari's Clam Lovers Chowder

I love clam chowder.  Whenever I eat clam chowder at Pike Place Chowder or at Anthony's I always add a ton of crackers and fresh cracked pepper.  Ahh.. perfection.  I'm not a thick chowder lover.  I would rather have a rich and creamy chowder with a thinner broth.  I find it funny how much I enjoy clam chowder, yet I have never attempted to make it myself?! Craziness.  Then I tried it.  The most wonderful clam chowder recipe I've tasted in awhile.   It was rich, creamy, thin, and full of clams.  My friend found the recipe on Allrecipes.com.  It's Mari's Clam Lovers Chowder recipe.

Click here to view the site with a link to her recipe.  The recipe is also included below after a couple of photos.  Enjoy!

Mari's Clam Lovers Chowder
Allrecipes.com

Ingredients:
8 (6.5 oz.) cans minced clams, drained with juice reserved
4 oz. bacon, chopped
2 cups finely chopped onion
1 1/2 cups diced carrots
2 qts. water
2 cups chopped celery
2 tbsp. minced parsley (I substituted dried parsley because that's what I had on hand)
5 cups peeled and cubed potatoes
1 1/2 cups butter (Paula Deen would be proud!)
1 1/2 cups all-purpose flour
2 qts. heavy cream (don't ask, just do it-- it tastes fantastic)
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 tsp. white sugar
2 tbsp. red wine vinegar

Directions:
1. In a large stockpot, saute bacon until almost crisp.  Drain fat.  Add clam juice, onion, carrots, water, celery, and parsley.  Bring to a boil, reduce heat to medium low and simmer 20 minutes.
2. Add potatoes and simmer 20 minutes more.  At the time you add potatoes start the cream sauce.
3. In a Dutch oven (I used a medium sauce pan) melt butter and add flour; blend until smooth.  Slowly pour in cream, stirring constantly.  Do not boil! When smooth, transfer to the stockpot.
4. Stir in clams, salt, pepper, sugar, and red wine vinegar.  Simmer, never let boil, until smooth and slightly thickened, about 30 to 40 minutes.