New England Clam Chowder

• 1 qt. soft shell steamed or chowder clams or 2 (7 1/2 oz.) cans minced clams
• 3 small potatoes, peeled and diced
• 1 medium sized yellow onion, finely chopped
• 3 slices bacon, cut into small pieces
• 3 c. milk
• 1 c. heavy cream
• 1 Tbsp. butter
• salt, if necessary
• freshly ground black pepper

1. Scrub clams and soak them in three changes of cold water to remove the sand.
2. Steam the clams over one cup water for 8 minutes until the shells open.
3. Discard the shells and chop clams into small pieces.
4. Strain the broth through cheesecloth to remove any sand.
5. Boil the potatoes in salted water for 15 minutes.
6. Fry bacon in a saucepan until one tablespoon of fat has rendered. Remove the bacon.
7. Fry the onion for 3 minutes in bacon fat.
8. Add strained clam broth or broth from canned clams.
9. Simmer for 5 minutes.

chowder clams, potatoes, yellow onion, bacon, milk, heavy cream, butter, salt, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293577 (may not work)