Clam Chowder - cooking recipe

Ingredients

6 slices bacon
1 c. diced (1/4-inch) onion
2 (8 oz.) cans minced clams
8 oz. bottle clam juice or 1 can chicken broth (13 oz.)
3 medium potatoes, pared and diced
4 Tbsp. flour
3 c. light cream
1 c. milk
salt and pepper to taste

Preparation

In a large, wide saucepan, gently fry bacon until crisp.
Drain and crumble.
To bacon drippings, add onion; fry gently, stirring often, until rich, golden brown.
Remove onion.
Drain clams and add liquid to saucepan along with chicken broth and potatoes.
Boil gently, covered, until potatoes are tender.
Gradually stir 1 cup cream into flour, keeping smooth.
Add to the potato mixture with remaining cream, drained clams and salt and pepper.
Cook over moderately low heat, stirring constantly, until thickened.
Stir in the milk, bacon and onion.
Reheat.