New England Clam Chowder with Bacon

1. 1

   Add 2 dozen scrubbed littleneck clams to 1 quart boiling water.

2. 2

   Simmer until clams open.

3. 3

   Remove as they open; remove from shell.

4. 4

   Chop and reserve.

5. 5

   Strain cooking liquid through several layers of damp cheesecloth and reserve, adding any liquid that seeps from the clams as they sit.

6. 6

   In large heavy soup pot, render all fat from 1/4 pound finely diced bacon.

7. 7

   Remove crisp bacon bits; blot on paper towels.

8. 8

   Save.

9. 9

   Add 1 large diced onion to hot fat; cook over moderate heat until softened.

10. 10

    Add 1 tablespoon.

11. 11

    flour; cook 1 minutes stirring constantly.

12. 12

    Add reserved clam cooking liquid and 1pound diced potatoes; cook until potatoes are barely tender.

13. 13

    Add chopped clams, reserved bacon bits; season to taste with salt and pepper.

14. 14

    Heat 3 cups milk seperately; add to soup.

* Per serving · 4 servings · Values may vary.