New England Clam Chowder II

Ingredients

• 4 slices bacon
• 0.5 cups chopped onion
• 4 potatoes , peeled and cubed
• 1 tablespoon all-purpose flour
• 1 cup bottled clam juice
• 1 cup half-and-half
• 2 cans minced clams , 6 ounce
• salt and pepper to taste
• 0.5 cups heavy cream , Optional
• 2 tablespoons chopped fresh parsley

Instructions

1. 1

   In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

2. 2

   In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

3. 3

   Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

4. 4

   Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)