Boothbay Chowder Recipe

• 3 slc Bacon
• 1 c. Minced onion
• 3 Tbsp. Flour
• 1 tsp Salt
• 1/4 tsp Pepper
• 3 c. Lowfat milk
• 3 can Chopped clams
• 8 ounce Clam juice
• 1 c. Water
• 3 c. Pared and diced potatoes
• 2 Tbsp. Minced parsley

1. Cook bacon in a large heavy saucepan or possibly Dutch oven till crisp.
2. Remove with slotted spoon; drain on paper toweling; crumble; reserve.
3. Add in onion to bacon fat in saucepan; saute/fry till tender, about 3 min.
4. Stir in flour, salt and pepper; cook 1 minute.
5. Stir in lowfat milk till smooth.
6. Cook, stirring constantly, till thickened and bubbly; lower heat to simmer.
7. Drain liquid from clams into a medium size saucepan; reserved clams.
8. Add in bottled clam juice, water and potatoes.
9. Simmer till potatoes are tender, about 15 min.
10. Add in potatoes and their cooking liquid to the mix; heat just till bubbly.
11. Add in clams; heat 1 minute more.
12. Sprinkle with parsley and reserved bacon.

bacon, onion, flour, salt, pepper, milk, clams, water, potatoes, parsley

Taken from cookeatshare.com/recipes/boothbay-chowder-89060 (may not work)