Traditional New England Clam Chowder

• 12 fresh cherrystone clams
• 3 cups cold water
• 2 bacon strips, diced
• 1 small onion, chopped
• 2 medium potatoes, peeled and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup half-and-half cream

1. Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open.
2. Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
3. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender.
4. Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
5. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).

cherrystone clams, cold water, bacon, onion, potatoes, salt, pepper, flour, milk, cream

Taken from www.tasteofhome.com/recipes/traditional-new-england-clam-chowder/ (may not work)