Clam Chowder

• 5 sliced of bacon
• ¾ cups onion (chopped)
• 2 cups potatoes (diced)
• 2 cans clam (diced)
• 1 quart milk
• ½ cup cream
• 1 tablespoon flour
• 1 tablespoon salt
• ¼ teaspoon pepper

Fry bacon until crisp and brown. Drain on paper and reserve. Cook onion in bacon fat until tender. Add potato, salt, pepper, and liquid from clams. Add water if necessary to cover potatoes. Cook until potatoes are tender (about 20 minutes) Add clams. Stir in milk and cream. Remove from heat and set aside for a couple of hours. Stir flour and 2 teaspoons milk together to form a smooth paste. Stir into chowder and bring to simmer over a low heat, stirring constantly.