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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, saut� 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 saut� 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.