Judy'S Clam Chowder - cooking recipe

Ingredients

3 (6 1/2 ounce) cans minced clams, save juice
1 onion, chopped
5 large potatoes, peeled and diced
5 slices bacon
1 tablespoon flour
3 cups chicken broth
2 cups milk
2/3 cup flour
1/2 cup butter

Preparation

Soup Base:.
Melt butter in large pot over med heat. Be careful not to brown the butter.
Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
Whisk in the milk and chicken broth.
Cook over low heat to thicken, stirring frequently.
Clam Base:.
Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
Add onion and saute until transparent.
Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
When done, add clams and then add to the soup base. Warm on low heat.