Clam Chowder(Serves 4)

Directions

1. 1
   Pare and cube potatoes. Cover with water in medium saucepan. Bring to boil, then reduce heat and simmer until tender, but not too soft (about 15 minutes).
2. 2
   In large saucepan saute bacon until crisp.
3. 3
   Drain on paper towels, then crumble.
4. 4
   In drippings saute onion until golden.
5. 5
   Remove saucepan from heat and stir in flour, salt and pepper.
6. 6
   Drain clams, reserving liquid.
7. 7
   Add liquid to flour mixture gradually.
8. 8
   Stir until quite smooth.
9. 9
   Add drained, cooked potatoes, milk, cream, clams and bacon; heat through. Garnish with parsley flakes.