Ingredients:

• 1lb. bacon
• 2 cups onion, diced
• 2 cups celery, diced
• 2.5lbs. potatoes, diced
• 2 tbsp garlic, chopped
• 8oz butter
• 1 cup flour
• 6 x 6oz cans chopped clams
• 2 tbsp Colden's Freakin' Greek Rub 
• 1 gal milk
• 2L heavy cream

Instructions:

• Pre-heat Matador to medium heat.
• Add the chopped bacon and cook until rendered (4-5 minutes), being careful to not brown the bacon.
• Add the onions and celery and sweat for 3-4 minutes.
• Add the chopped potatoes and sweat for 3-4 minutes. 
• Add the chopped garlic and cook for 1-2 minutes, then move to the Front Row.
• Add the butter to the bull ring and melt, then add the flour and Greek rub to prepare a roux.
• Mix all together, then add the chopped clams and juice.
• Add the milk and heavy cream and allow to simmer for 15-20 minutes.