New England Clam Chowder

• 4 slices bacon, diced
• 2 green onions (tops included), chopped
• 4 medium potatoes, peeled and diced
• 3 Tbsp. all-purpose flour
• 2 c. bottled clam juice and/or milk
• 2 (6 1/2 oz. each) cans minced clams, including liquid
• 3/4 tsp. salt
• 1/2 tsp. white pepper
• 1 c. whipping cream
• chopped parsley for garnish
• fresh basil leaves for garnish

1. In a large heavy saucepan, saute the bacon until crisp.
2. Add green onions and potatoes.
3. Saute for a few minutes.
4. Sprinkle with flour.
5. Add clam juice or milk; stir to blend well.
6. Bring to boil.
7. Simmer, stirring, until potatoes are tender, about 20 minutes.
8. Add salt and pepper.
9. Finally add clams with liquid and whipping cream.
10. Heat soup, stirring, just until simmering.
11. Do not boil or clams will toughen.
12. Sprinkle with parsley or basil leaves.
13. Serve immediately.
14. Serves 4.

bacon, green onions, potatoes, flour, clam juice andor, salt, white pepper, whipping cream, parsley, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467763 (may not work)