New England Clam Chowder - cooking recipe

Ingredients

3 (8 oz.) cans minced clams (reserve the liquid)
8 oz. bacon
2 medium onions, chopped
2 tsp. flour
2 Tbsp. butter
5 large potatoes, peeled and diced
1/4 tsp. pepper
1/4 tsp. garlic powder
4 c. milk
1 c. heavy cream

Preparation

In an 8-quart kettle over medium heat, cook bacon until lightly browned.
Add onions and fry until tender, about 10 minutes.
Gradually stir in flour until mixed well.
Add enough water to clam liquid to make 4 cups.
Slowly stir it into flour mixture.
Cook, stirring constantly, until slightly thickened. Dump in potatoes, pepper and garlic.
Cover and cook until potatoes are tender, 10 to 15 minutes.
Add clams, milk, cream and butter.
Simmer until thoroughly heated, about 5 minutes, stirring often.
Makes 14 cups.