New England Clam-Potato-Bacon Chowder

• 1 pound Bacon, Cut Into 1-inch Pieces
• 3 Large Potatoes
• 1/4 cups Onion, Chopped
• 1 Tablespoon Lemon Juice
• 1/3 cups Flour
• 2 cups Milk
• 12 ounces, weight Canned Minced Clams
• 1-1/2 cup Chicken Broth
• 1 pinch Salt
• 1/8 teaspoons Cracked Pepper
• 1/2 cups Shredded Cheddar, To Garnish
• Oyster Crackers, To Garnish

1. Over medium heat, fry bacon and onion in a large pot or Dutch oven. Meanwhile, microwave potatoes approximately 5-6 minutes until done. Give the potatoes a rough chop, leaving skins on if desired. Drain 2 to 3 tablespoons fat from bacon drippings. Add lemon juice.
2. Over medium heat, add flour over bacon and drippings and whisk, then slowly add milk, as if to make gravy. Bring almost to a boil, but not quite. This will cause the soup to thicken.
3. Add chopped potatoes, minced clams and juice, chicken broth, salt and pepper. Garnish with shredded cheddar and serve with oyster crackers.

bacon, potatoes, ubc, lemon juice, flour, milk, chicken broth, salt, pepper, shredded cheddar, oyster

Taken from tastykitchen.com/recipes/soups/new-england-clam-potato-bacon-chowder/ (may not work)