From the Port Angeles-Vancouver Ferry Boat
(50 eight oz servings - sized down from 300 servings)
(simple to size down further to 6 pint size servings)

Gentle on the cooking - you do not want tough chewy clams.

1 pound of bacon chopped (fried soft - not crisp)
4 pounds of clams chopped
4 large onions chopped sauted till transluscent (NOT BROWN) in bacon grease
4 stalks celery chopped sauted with onions
8 pounds of potatoes - cubed
2 Tbs salt
1 Tbs black pepper
1 gallon whole milk
1 quart heavy cream
1/2 pound butte
r 1 cup flour

Fry bacon set aside
Saute conions and celery set aside
Mix butter and flour brown and make a light carmel colored ruox
Cube potatoes - boil in one gallow water with salt tille tender to fork - add raw clams the last 5 minutes to cook.
Add milk/cream/vegitables/roux/butter

Place on low heat of back burner for one hour (200F)- DO NOT BOIL. / DO NOT SIMMER

Garnish with a steamer clam in shell, a pat of butter, pinch of parsley.

Sincerely,
Gargoyle

Fresh cracked black Pepper to taste before serving (adjust salt)