New England Clam Chowder - cooking recipe

Ingredients

4 slices bacon, diced
2 green onions (tops included), chopped
4 medium potatoes, peeled and diced
3 Tbsp. all-purpose flour
2 c. bottled clam juice and/or milk
2 (6 1/2 oz. each) cans minced clams, including liquid
3/4 tsp. salt
1/2 tsp. white pepper
1 c. whipping cream
chopped parsley for garnish
fresh basil leaves for garnish

Preparation

In a large heavy saucepan, saute the bacon until crisp.
Add green onions and potatoes.
Saute for a few minutes.
Sprinkle with flour.
Add clam juice or milk; stir to blend well.
Bring to boil.
Simmer, stirring, until potatoes are tender, about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring, just until simmering.
Do not boil or clams will toughen.
Sprinkle with parsley or basil leaves.
Serve immediately.
Serves 4.