Barbara's New England Clam Chowder
- 2 pounds boiling potatoes peeled, diced
- 4 bacon slices chopped
- 1/2 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 can baby clams - (10 oz) drained, and juices reserved
- 1 bottle clam juice - (8 oz)
- 1 cup whipping cream
- 1 cup milk
Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.
This recipe yields about 6 cups.