Clam Chowder

1. 1

   In a large, wide saucepan, gently fry bacon until crisp.

2. 2

   Drain and crumble.

3. 3

   To bacon drippings, add onion; fry gently, stirring often, until rich, golden brown.

4. 4

   Remove onion.

5. 5

   Drain clams and add liquid to saucepan along with chicken broth and potatoes.

6. 6

   Boil gently, covered, until potatoes are tender.

7. 7

   Gradually stir 1 cup cream into flour, keeping smooth.

8. 8

   Add to the potato mixture with remaining cream, drained clams and salt and pepper.

9. 9

   Cook over moderately low heat, stirring constantly, until thickened.

10. 10

    Stir in the milk, bacon and onion.

11. 11

    Reheat.

* Per serving · 4 servings · Values may vary.