Seashore Chowder - cooking recipe

Ingredients

6 slices bacon, cut into 1-inch pieces
2 c. cubed 1/2-inch red potatoes
1/2 c. chopped onion
1/2 c. chopped celery
3 Tbsp. butter
3 Tbsp. flour
3 c. milk
8 oz. can oysters and 6 1/2 oz. can clams (both drained and rinsed)
2 tsp. basil leaves
1/8 tsp. cayenne pepper
1/4 c. chopped fresh parsley

Preparation

In
a 3-quart saucepan, cook bacon over medium heat for 5 minutes; add potatoes, onion and celery.
Continue cooking, stirring
occasionally
until
potatoes
are
tender, 15 to 20 minutes.
Remove from pan; set aside.