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Pacific Coast Clam Chowder

Source of Recipe

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List of Ingredients

5 bacon slices, cut into 1/4-inch pieces
1/4 cup butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
Salt and pepper to taste
4 cups milk
Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer
2 (6 1/2-ounce) cans minced clams, undrained
Crackers or bread


Recipe

In a large soup pot over medium heat, sauté bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off fat from soup pot). Set aside.

Reduce heat to low and add butter or margarine and stir until melted. Add onion and sauté until soft. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add milk, stirring constantly until sauce comes to a boil and thickens.

Add potatoes and simmer 10 to 15 minutes or until potatoes are soft. Add bacon, clams, and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper. Remove from heat and serve in soup bowls. Serve with crackers or bread.

Makes 8 servings.