~ New England Clam Chowder ~

6 slices of bacon, chopped into 3-4 pieces each
1 stick of butter
2 medium onions, chopped coarsely
8 cups chopped potatoes
4 green onions chopped
3 bottles of clam juice
8 cans chopped clams, drain & save the broth
(4 cans of whole belly clams may be subsituted for
    2 of the chopped clams, if desired)
1/4 cup flour (more if you like a thicker chowder)
1 cup of milk
1/2 gallon of half-n-half
Salt & pepper to taste

- Saute bacon in large soup pot until crisp; pour off drippings.
- Drain clams, reserving the broth. Set clams aside.
- Add broth from canned clams, butter and all vegetables to the bacon. Bring to a boil.
- Cover and simmer for 15 minutes or until potatoes are tender.
- Combine flour and milk; whisk until flour is dissolved.
- Add milk mixture, clams, half-n-half, bottled clam juice and salt and pepper to soup mixture.
- Cook over medium heat, stirring constantly, until thoroughly heated.

Serve with a salad and warm crusty bread with butter.

Makes 8-12 servings as a meal, 16-20 as an appetizer.