Clam Chowder

• 3 ounces Clams in the shell
• 4 slices Bacon
• 2 medium Onions, diced
• 2-1/2 cup Potatoes, diced
• 3 cups Clam Broth
• 4 cups Milk
• Salt
• Pepper
• 4 tablespoons Butter
• 2 tablespoons Flour

Scrub clams with clean hard brush. Open with clam knife, reserving liquid. Strain liquid through two layers of cheesecloth. Grind clams.

Chop bacon and onions and sauté until brown. Combine ground clams, bacon, onions, and potatoes in pot and cover with just enough water to cook. When cooked, add clam liquid, milk, salt, and pepper.

If thick chowder is desired, make a paste of melted butter and flour and thicken to desired consistency.

Yield: 8 to 10 servings.