Clam Chowder

INGREDIENTS
makes 12 cup

2 large potatoes
1 teaspoon salt
1/2 teaspoon of Black Pepper
4 strips of bacon
1/2 cup chopped White onions
3 cans (8 oz. each) of chopped clams with broth
or 18 chowder size hard clams in shells
1/4 cup (1/2 stick) of butter
1/2 cup of flour
1 qt of milk
1 cup of Half and Half
1 tablespoon of Worcestershire sauce

Preparation

  1. Pare the potatoes and Cook in bowling water with salt until tender, about 10 to 15 minutes.
  2. Drain and cut into iterbios sized cubes.
  3. In a large frying pan Cook the bacon until crisp.
  4. Removed the bacon from the pan and chop into small pieces.
  5. Cook the onion in the bacon drippings until clear.
  6. Add clams with the broth and simmer for 5 minutes

  1. Separately, in a 4 qt pan melt the butter.
  2. Stir in the flour and slowly stir in the milk.
  3. Cook over medium heat, stirring constantly until the mixture comes to a boil and thickens.
  4. Reduce the heat, add the potatoes, the clam mixture, the bacon pieces, Worcestershire sauce and Pepper.
  5. Add the Half and Half and stir until hot, careful notto let the mixture come to boil.