Clam Chowder

Directions

1. 1
   In a large, wide saucepan, gently fry bacon until crisp.
2. 2
   Drain and crumble.
3. 3
   To bacon drippings, add onion; fry gently, stirring often, until rich, golden brown.
4. 4
   Remove onion.
5. 5
   Drain clams and add liquid to saucepan along with chicken broth and potatoes.
6. 6
   Boil gently, covered, until potatoes are tender.
7. 7
   Gradually stir 1 cup cream into flour, keeping smooth.
8. 8
   Add to the potato mixture with remaining cream, drained clams and salt and pepper.
9. 9
   Cook over moderately low heat, stirring constantly, until thickened.
10. 10
    Stir in the milk, bacon and onion.
11. 11
    Reheat.