Clam Chowder

• 4 slices bacon, chopped
• 2 (10 oz.) cans whole baby clams
• 3 Tbsp. butter or margarine
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 2 green onions (with tops), chopped
• 2 c. chopped potatoes
• 3 Tbsp. flour
• 2 c. milk
• 2 c. half and half
• 1/4 tsp. hot sauce
• 1/2 tsp. salt
• 1/2 tsp. white pepper

1. Saute bacon in Dutch oven until crisp.
2. Pour off pan drippings. Set aside. Drain clams; reserve 1 cup juice. Set clams aside. Add clam juice and next 5 ingredients to bacon. Bring to a boil, cover and simmer 15 minutes.
3. Combine flour and milk in shaker bottle. Add mixture, clams, half and half, hot sauce, salt and pepper to soup mixture. Cook over medium heat, stirring constantly, until well heated. Sprinkle with paprika.
4. Enjoy.

bacon, baby clams, butter, celery, onion, green onions, potatoes, flour, milk, hot sauce, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416350 (may not work)