Connecticut Clam Chowda

With winter weather getting closer every day,
I wanted to create a New England clam chowder,
with a splash of color as well as great tasting.
Try this recipe out and sit down to a bowl.
it has clams, crab and tasty vegetables.

Ingredients:
2 slices smoked bacon, chopped
1 yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
1 Yukon gold potato, diced
2 scallions, sliced
1 stalk celery, peeled and sliced
1 tablespoon corn starch
1 tablespoon unsalted butter
12 ounces fresh clams
6 ounces fresh crab meat
2 ounces imitation crab meat
1/4 cup shredded carrots
1/8 cup black olives, sliced
1/8 cup roasted red peppers, chopped
1/8 teaspoon ground black pepper
1 cup clam juice
1 cup vegetable broth
1 cup half and half cream
1/4 cup white wine
oyster crackers

Directions:,br>
Place chopped bacon in a large soup pot.
Bring to medium heat and add in onions,
garlic, potatoes and scallions and celery.
Cook stirring for 5 minutes then add in
corn starch and butter to create a roux.
Add in clams, crab meat, imitation crab
shredded carrots, sliced olives, and red peppers.
Season with black pepper then add in clam juice,
vegetable broth, half and half cream and wine.
Never let this come to a boil.
Simmer stirring for 30 minutes or until brought
up to serving temperature then turn off heat.
Serve with oyster crackers in top of each bowl.