Clam Chowder(Serves 4)

• 8 slices bacon
• 1 1/2 Tbsp. bacon drippings
• 1 c. chopped onion
• 4 1/2 Tbsp. flour
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 lb. chopped clams or less (we like a lot)
• 4 large potatoes (more if thicker is desired)
• 2 c. light cream
• 5 c. milk

1. Pare and cube potatoes. Cover with water in medium saucepan. Bring to boil, then reduce heat and simmer until tender, but not too soft (about 15 minutes).
2. In large saucepan saute bacon until crisp.
3. Drain on paper towels, then crumble.
4. In drippings saute onion until golden.
5. Remove saucepan from heat and stir in flour, salt and pepper.
6. Drain clams, reserving liquid.
7. Add liquid to flour mixture gradually.
8. Stir until quite smooth.
9. Add drained, cooked potatoes, milk, cream, clams and bacon; heat through. Garnish with parsley flakes.

bacon, bacon drippings, onion, flour, salt, freshly ground black pepper, potatoes, light cream, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990959 (may not work)