Cape Cod Clam Chowder - cooking recipe

Ingredients

2 (6 1/2 oz.) cans or 8 oz. frozen or 2 c. minced fresh clams with liquid
2 medium potatoes, diced
1 generous pinch of pepper
1 medium onion, diced
5 strips bacon
1 1/2 c. water
1/4 c. flour
1 tsp. salt
3 c. milk

Preparation

Cook bacon in 3 or 4-quart pot until crisp.
Remove and drain bacon.
Pour off all but 2 tablespoons grease.
Add onion and saute until translucent.
Add potatoes, water, clams, salt, pepper and shake in flour.
Stir.
Cover pot and simmer 12 minutes or until potatoes are tender.
Add milk, crumble in bacon and heat, stirring occasionally until hot, without boiling.
Yields:
2 quarts.