Creamy Clam Chowder

• 2 strips bacon, cut into 1/4-inch pieces
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 Tbsp., plus 1 tsp. flour
• 1 (8 oz.) bottle clam juice
• 3 cups whole milk
• 1 large potato (12 oz.), peeled, cut into 1/2-inch pieces
• 2 (6.5 oz.) cans chopped clams, drained
• Dash hot sauce
• Salt
• 2 tablespoons minced fresh parsley

1. Combine bacon and oil in a large saucepan over medium heat. Cook, stirring often, until fat is drawn out of bacon, 4 minutes. Add onion and cook, stirring, until softened, 4 minutes. Add flour and cook, stirring, for 2 minutes. Pour in clam juice and bring to a boil, stirring well.
2. Add milk, potato, clams and hot sauce. Season with salt. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 10 to 12 minutes.
3. Ladle chowder into cups or bowls, sprinkle with parsley and serve hot.

bacon, vegetable oil, onion, flour, clam juice, milk, potato, clams, hot sauce, salt, parsley

Taken from www.myrecipes.com/recipe/creamy-clam-chowder (may not work)