Clam Chowder

Directions

1. 1
   Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
2. 2
   Add onion to pot, saute until softened, then add potatoes and chicken stock.
3. 3
   Season with salt and cayenne, cover and cook for 15 minutes.
4. 4
   In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
5. 5
   Cook for 1 minute, then add cream and milk while whisking.
6. 6
   Cook over low heat until thickened.
7. 7
   Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
8. 8
   Add worcestshire and bacon.
9. 9
   Add the other 2 cans of reserved juice a bit at a time to reach desired consistancy.
10. 10
    Stir and gently cook over moderate heat until heated through.
11. 11
    Garnish with parsley and paprika.