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My son used to be a sous chef at a waterfront restaurant in Seattle. They made 40 gallons of this a day and it sold out every day. He whittled the recipe down for a home sized version for us. It is VERY good. Not for the diet conscious.

Clam Chowder

1 gallon half and half
1 pound butter
1 cup flour
1 package smoked bacon (crispy and diced)
5 ribs celery (finely diced)
5 shredded carrots
1 large can baby clams (1/2 - 1 gallon can)
Johnny's seasoning salt to taste
12 large potatoes (diced)
Parsley for garnish

Boil 1/2 of the potatoes until soft, then add the rest of the potatoes. Add the celery and carrots and boil for 5 minutes. Add half and half. (There should only be 1/3 as much water as the half and half.

Melt butter in sauce pan and add enough flour until you get a very thick roux.

Add the clams and bacon to the half and half mixture and bring to a boil, stirring frequently. Reduce heat. Slowly add the roux using a wire whip until desired thickness occurs.

Simmer for 20 minutes, stirring frequently. Add Johnnies seasoning salt and, if desired, a couple of dashes of tabasco sauce.

They would sometimes also add fresh steamer clams as well.

I have made this several times for large gatherings and it disappears.