New England Clam Chowder

• 2 (10 1/2 oz.) cans minced clams
• 3 strips bacon, diced
• 2 Tbsp. instant minced onion
• 2 Tbsp. flour
• 1/2 tsp. celery salt
• 1/4 tsp. pepper
• 1 1/2 tsp. salt
• 1 c. water
• 1 c. milk
• 1 pt. half and half cream
• 1 Tbsp. butter
• 3 c. cooked and cut up potatoes

1. Drain clams, saving liquid.
2. Cook bacon, until crisp, in a large saucepan.
3. Lower heat and add onion. Stir over low heat for 1 minute.
4. Add flour, celery salt, pepper and 3/4 teaspoon salt. Stir in water and clam liquid.
5. Add potatoes.
6. Bring to a boil. Cover and boil gently 12 minutes or until tender.
7. Add milk and half and half and remaining 3/4 teaspoon salt.
8. Heat to just below boiling point.
9. Add butter and clams.
10. Cook 1 minute more and serve.
11. Makes 6 servings or 4 main course servings.

clams, bacon, onion, flour, celery salt, pepper, salt, water, milk, cream, butter, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957026 (may not work)