Sydney's Clam Chowder

• 12 lb bacon, cut into small pieces
• 4 -5 medium potatoes, peeled & diced
• 2 bunches green onions, chopped (Use some of the tops)
• 2 (14 ounce) cans chicken broth or 2 (14 ounce) cans vegetable broth
• 4 (6 ounce) cans clams, do not drain
• 2 pints heavy whipping cream
• salt and pepper

1. In dutch oven, render bacon until brown & crispy.
2. To bacon & drippings add chopped green onions, and cook until tender, 2-3 minutes.
3. Add cans of clams (with the juice) and cans of broth.
4. Add potatos.
5. Cover and simmer about 20 minutes until potatos are fork tender.
6. Add cream and stir well.
7. Bring back up to temp and simmer for about 10 more minutes so flavors can blend.
8. Add a roux to thicken.
9. (To 3-4 TBLS butter melted in a small skillet, add 3-4 TBLS flour.
10. These amounts are ALWAYS equal.
11. Stir to blend and let sizzle for a few minutes to get rid of "raw" taste.
12. Stir a couple of times and add to chowder.)
13. Chowder should be close to boiling when you add this.
14. Bring it to a full boil and it will thicken.
15. You can serve this with crusty bread and/or salad.
16. Or keep it simple and have oyster crackers ready to serve.

bacon, potatoes, green onions, chicken broth, cans clams, cream, salt

Taken from www.food.com/recipe/sydneys-clam-chowder-262621 (may not work)