Clam Chowder

A New England favorite.

Ingredients

• 3 slices Field Bacon
• 1 cup chopped onion
• 3 cups diced potatoes
• 1 bottle (8 ounces) clam juice
• 1 teaspoon salt
• 2 cans (approximately 7 ounces each) minced clams
• 3 tablespoons flour
• 2 cups half-and-half
• 1 cup milk

Directions

1. Cook bacon until crisp in a large pot. Remove bacon to paper towels and chop into pieces.
2. Add onion to bacon drippings; saute until softened. Add potatoes, clam juice, and salt.
3. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid.
4. Whisk flour into milk; add to chowder with half-and-half.
5. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
6. Keep on heat while serving.