New England Clam Chowder

• 4 slices bacon
• 1/2 c. finely chopped onion
• 4 medium potatoes, peeled and diced
• 1 Tbsp. all-purpose flour
• 2 cans (6 oz. each) minced clams with liquid
• 1 c. bottled clam juice
• 1 c. half and half
• salt and pepper to taste
• 1/2 c. whipping cream (optional)
• 2 Tbsp. finely chopped parsley

1. In a large, heavy saucepan or skillet, saute bacon until brown and crisp.
2. Remove.
3. Drain on paper towels.
4. Dice or crumble.
5. In same skillet saute chopped onion and potatoes for a couple of minutes.
6. Sprinkle with flour.
7. Add clam juice from cans and from bottle.
8. Stir to combine.
9. Bring to a boil.
10. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
11. Add half and half and season to taste with salt and pepper.
12. Add minced clams.
13. Heat until simmering.
14. Do not boil.
15. Add whipping cream, if used.
16. Sprinkle with parsley or diced bacon.
17. Serve immediately. Good with croutons or small crackers.
18. Yields 4 servings.

bacon, onion, potatoes, flour, liquid, clam juice, salt, whipping cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469300 (may not work)