Smoky Bacon-Clam Chowder

• 3 slices reduced-fat center-cut bacon
• 1/2 cup chopped onion
• 2 cups refrigerated diced potato with onions (such as Simply Potatoes)
• 1/3 cup flour
• 1 (8-ounce) bottle clam juice
• 4 cups 1% low-fat milk
• 1 (16-ounce) container fresh shucked chopped clams, un-drained
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

1. Cook bacon in a large Dutch oven over medium heat 6 minutes or until crisp. Drain bacon on a paper towel, and crumble.
2. . Add onion to pan, and saute 3 minutes. Add potato; saute 2 minutes or until lightly browned. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into potato mixture, and cook 1 minute. Add clam juice, and stir well. Stir in milk; cook over medium-low heat 11 minutes or until thick and bubbly. Cover, reduce heat, and simmer 11 minutes or until potato is tender.
3. . Drain clams, reserving 2 cups liquid. Stir in clams and reserved clam liquid, and cook 2 minutes or until thoroughly heated. Stir in parsley, pepper, and salt. Ladle into bowls; top with crumbled bacon.

center, onion, potato with onions, flour, clam juice, milk, clams, parsley, freshly ground black pepper, salt

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