Clam Chowder Of The Tribes From Northeast Coast - cooking recipe

Ingredients

3 slices bacon, cut into julienne strips
2 yellow onions, peeled and minced
2 doz. fresh clams out of shell
2 Tbsp. butter or margarine
2 Tbsp. flour
2 c. water
6 new potatoes, peeled and diced
1 tsp. salt
1/8 tsp. pepper

Preparation

Brown the bacon in a large saucepan; add the onions and saute until golden.
Chop the clams; drain and save liquid.
Add the clams to the kettle, then mix in the butter and flour.
Heat, stirring for about 2 minutes.
Stir in the clam juice and water, then add the potatoes, salt and pepper.
Simmer, covered, for 2 hours, stirring occasionally.
Serve hot.