Clam Chowder - cooking recipe

Ingredients

2 cans whole baby clams
2 to 3 slices bacon (uncooked)
1 onion, diced
2 to 3 medium potatoes, peeled and diced
2 c. milk
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. butter

Preparation

Drain canned clams; reserve liquid.
Place bacon, onions and potatoes in 3-quart casserole.
Add clam liquid and water to make 2 cups.
Cover and cook 1 hour.
Melt butter in a 2-cup measure. Stir in flour.
Pour into potato mixture; mix well.
Add milk, salt, pepper and clams.
Cook to warm up.