Clam Chowder

1. 1

   Place potatoes in medium saucepan. Add enough cold water to cover. Bring to a boil.

2. 2

   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.

3. 3

   Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk.

4. 4

   Bring to a boil. Stir in clams and potatoes; heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.