Boston Clam Chowder - cooking recipe

Ingredients

3/4 lb. shaved bacon
2 lb. chopped clams
1 1/2 gal. clam juice
4 medium potatoes, peeled and diced
1 small onion, diced
10 oz. flour
10 oz. butter, clarified
2 c. heavy whipped cream

Preparation

Saute onions and bacon in the butter.
Add flour to make roux. Cook 3 to 5 minutes and do not burn.
Add clam stock and let simmer 1 1/2 hours.
Add chopped clams and potatoes.
Simmer additional 20 minutes.
Add cream.
Season with salt and white pepper.