Judy'S Clam Chowder

• 3 (6 1/2 ounce) cans minced clams, save juice
• 1 onion, chopped
• 5 large potatoes, peeled and diced
• 5 slices bacon
• 1 tablespoon flour
• 3 cups chicken broth
• 2 cups milk
• 2/3 cup flour
• 1/2 cup butter

1. Soup Base:.
2. Melt butter in large pot over med heat. Be careful not to brown the butter.
3. Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
4. Whisk in the milk and chicken broth.
5. Cook over low heat to thicken, stirring frequently.
6. Clam Base:.
7. Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
8. Add onion and saute until transparent.
9. Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
10. Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
11. When done, add clams and then add to the soup base. Warm on low heat.

save juice, onion, potatoes, bacon, flour, chicken broth, milk, flour, butter

Taken from www.food.com/recipe/judys-clam-chowder-402746 (may not work)