New England Clam Chowder - cooking recipe

Ingredients

2 (10 1/2 oz.) cans minced clams
3 strips bacon, diced
2 Tbsp. instant minced onion
2 Tbsp. flour
1/2 tsp. celery salt
1/4 tsp. pepper
1 1/2 tsp. salt
1 c. water
1 c. milk
1 pt. half and half cream
1 Tbsp. butter
3 c. cooked and cut up potatoes

Preparation

Drain clams, saving liquid.
Cook bacon, until crisp, in a large saucepan.
Lower heat and add onion. Stir over low heat for 1 minute.
Add flour, celery salt, pepper and 3/4 teaspoon salt. Stir in water and clam liquid.
Add potatoes.
Bring to a boil. Cover and boil gently 12 minutes or until tender.
Add milk and half and half and remaining 3/4 teaspoon salt.
Heat to just below boiling point.
Add butter and clams.
Cook 1 minute more and serve.
Makes 6 servings or 4 main course servings.