Clam Chowder - cooking recipe

Ingredients

2 lb. boiling potatoes, peeled and diced
4 bacon slices, chopped
1/2 c. chopped onions
3 Tbsp. flour
1 (10 oz.) can baby clams, drained and juices reserved
1 (8 oz.) bottle clam juice
1 c. whipping cream
1 c. milk

Preparation

Place potatoes in medium saucepan. Add enough cold water to cover. Bring to a boil.
Simmer until tender, 20 minutes. Drain. Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes.
Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk.
Bring to a boil. Stir in clams and potatoes; heat through.