New England Clam Chowder Casserole

• 4 slices bacon, dried
• 2 green onions (tops included), chopped
• 4 medium potatoes, peeled and diced
• 3 Tbsp. all-purpose flour
• 3 c. bottled clam juice or milk
• 2 cans minced clams (including liquid)
• 3/4 tsp. salt
• 1/2 tsp. white pepper
• 1 c. whipping cream
• chopped parsley (for garnish)
• fresh basil leaves (for garnish)

1. In a large, heavy saucepan, saute bacon until crisp.
2. Add green onions and potatoes.
3. Saute for a few minutes.
4. Sprinkle with flour.
5. Add clam juice or milk.
6. Stir to blend well.
7. Bring to a boil.
8. Simmer, stirring, until potatoes are tender, about 20 minutes.
9. Add salt and pepper.
10. Finally, add clams with liquid and whipping cream.

bacon, green onions, potatoes, flour, clam juice, salt, white pepper, whipping cream, parsley, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079993 (may not work)