New England Clam Chowder - cooking recipe

Ingredients

4 slices bacon
1/2 c. chopped green onion
4 medium potatoes, diced (I use red and leave the skin on)
1 Tbsp. all-purpose flour
2 (6-oz.) cans minced clams with liquid
1 c. bottled clam juice
1 c. half-and-half
Salt and pepper to taste

Preparation

In a large heavy saucepan, cook bacon until brown and crisp. Remove and drain on paper towel; dice or crumble.
In same saucepan, saute chopped onions and potatoes for a couple of minutes; sprinkle with flour.
Add clam juice from cans and bottle, stir and bring to a boil.
Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
Add half-and-half and season to taste.
Add minced clams and heat until simmering.
Do not boil.
Sprinkle with bacon and serve immediately.