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New Mexico Clam Chowder

8 slices of bacon
1 medium onion, minced
3 celery stalks, chopped
4 medium potatoes, diced into bite sized pieces
2 quarts of chicken broth
8 oz of diced New Mexico green chiles
1 tbsp. of homemade taco seasoning
1 tbsp. of ground cumin
salt, to taste
3/4 cups of butter
3/4 cups of sprouted flour
1 quart of cream
2 6.5 oz of Texas Gulf Coast clams
8 oz. of sour cream
6 oz. of grated raw cheddar cheese
1 bunch of chopped cilantro or diced green onions

1. Begin by frying up your bacon in a medium cast-iron skillet. Cut raw bacon with kitchen shears and allow it to fry into already-crumbled bits. To your fried bacon bits, add the onion and celery and allow to cook until the veggies turn translucent.

2. Meanwhile, bring chicken broth to boil in a 6 quart soup pot and add diced potatoes, green chiles, taco seasoning, cumin, and salt. Allow potatoes to cook in the boiling broth.

3. About 10 minutes before broth and aromatic veggies are ready, begin making your roux in a small sauce pan. Melt butter over medium heat; then add flour, stirring constantly to create a pasty roux. To the hot roux, add cold cream. (REMEMBER: HOT roux + COLD cream = NO LUMPS!) Continue stirring over medium heat until it thickens into a nice, creamy gravy.

4. Transfer bacon and aromatic veggies into your large soup pot. Add thickened gravy to the large soup pot. Stir until evenly mixed. Remove from heat. Add clams and sour cream and stir until evenly mixed.

5. Serve up your extra tasty clam chowder in bowls, topped with grated cheese and cilantro or diced green onions.