Recipe information
Yield
Makes about 6 cups
Ingredients
2 pounds boiling potatoes, peeled, diced
4 bacon slices, chopped
1/2 cup chopped onion
3 tablespoons all purpose flour
1 10-ounce can baby clams, drained, juices reserved
1 8-ounce bottle clam juice
1 cup whipping cream
1 cup milk
Preparation
Step 1
Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
Step 2
Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.
