New England Clam Chowder II

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 slices bacon
• 1/2 cup chopped onion
• 4 potatoes, peeled and cubed
• 1 tablespoon all-purpose flour
• 1 cup bottled clam juice
• 1 cup half-and-half
• 2 (6 ounce) cans minced clams
• salt and pepper to taste
• 1/2 cup heavy cream (optional)
• 2 tablespoons chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large pot over medium heat until crisp, about 6 minutes. Transfer to a plate to drain, then crumble it and leave the fat in the pot.

2. Add the chopped onion to the pot and cook in the bacon fat over medium heat for 3 to 4 minutes, until softened.

3. Sprinkle the flour over the onion and stir for 1 minute.

4. Slowly whisk in the bottled clam juice, then add the cubed potatoes. Bring to a simmer and cook 10 to 12 minutes, until the potatoes are tender.

5. Stir in the half-and-half and the canned minced clams with their liquid. Heat gently for about 5 minutes, stirring, without letting it boil.

6. If using, stir in the heavy cream. Season with salt and pepper to taste.

7. Ladle into bowls and top with the crumbled bacon and chopped parsley.