BOSTON CLAM CHOWDER

• 1/4 pound diced bacon
• 1/4 cup butter
• 2 medium onions
• 2 large carrots
• 2 stalks celery
• 1/4 cup flour
• 2 cans baby clams
• 1 cup clam juice
• 3 large potatoes
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon white pepper

  Dice all vegetables. Drain clams and save juice (if there isn't enough you can use bottled juice). Fry bacon in a large pot, add butter, add onions, carrots and celery; saute until tender. Add flour and cook for 2 minutes without browning. Add remaining ingredients, reduce heat and simmer for 30 minutes.

Print this recipe