Directions1. Sauté bacon until done remove from skillet reserving grease. In bacon grease sauté carrots, onions, garlic, celery seed, until tender.
2. In separate skillet make a roux by melting butter and adding flour, let cook for 3 minutes and set aside. In separate large pot cook potatoes and clam juice until tender. Add bacon and clams. Add roux mixture and bring to a boil.
3. Cook on medium heat for 5 minutes. Add carrots, onions, garlic, and celery seed. Add heavy cream and fresh chopped parsley. Season to taste with salt, pepper, and garlic.
To make Manhattan Clam Chowder, use same procedure adding diced tomatoes and diced green peppers in place of heavy cream.