Clam Chowder

Ingredients:

• 1/2 cup butter
• 1 1/2 large onion, chopped
• 6 slices of bacon, diced
• 3/4 cup all-purpose flour
• 3 cans of clams
• 4 cans of chicken broth
• 1 pound white boiling potatoes, chopped
• 3 cups half-and-half cream
• salt and pepper

Directions:

1. Melt butter in a stock pot over medium heat. Add chopped onions and diced bacon then saute until clear. Stir in flour and cook over low heat, stirring frequently for 4 minutes. Set aside to cool.
2. In a separate pot, bring clams and chicken broth to a boil. Reduce heat and simmer for 15 minutes.
3. In a small saucepan, cover potatoes with water. Bring to a boil and cook until potatoes are tender which is about 15 minutes. Drain and set aside.
4. Pour hot clam stock into butter & flour mixture and stir constantly. Bring to a boil, reduce heat, and add cooked potatoes. Add half-and-half. Season with salt and pepper. Heat through but do not boil.