New England Clam-Potato-Bacon Chowder

1. 1

   Over medium heat, fry bacon and onion in a large pot or Dutch oven. Meanwhile, microwave potatoes approximately 5-6 minutes until done. Give the potatoes a rough chop, leaving skins on if desired. Drain 2 to 3 tablespoons fat from bacon drippings. Add lemon juice.

2. 2

   Over medium heat, add flour over bacon and drippings and whisk, then slowly add milk, as if to make gravy. Bring almost to a boil, but not quite. This will cause the soup to thicken.

3. 3

   Add chopped potatoes, minced clams and juice, chicken broth, salt and pepper. Garnish with shredded cheddar and serve with oyster crackers.

* Per serving · 4 servings · Values may vary.