Recipe - New England Creamy Clam Chowder

4 Slices bacon or salt pork
One half cup Onion, finely chopped
4 md Potatoes, peeled, minced
2 cn Minced clams with liquid
(6 oz. each)
1 cup Bottled clam juice
1 cup Halfandhalf
Salt (to taste)
Pepper (to taste)
One half cup Whipping cream (optional)
2 tablespoon Parsley, finely chopped

1. In a large heavy saucepan or skillet, saute bacon or pork until brown
and crisp. Drain on paper towels. Dice or crumble. 2. In same skillet saute
chopped onion and potatoes for a couple of minutes. Sprinkle with flour. 3.
Add clam juice from cans and from bottle. Stir to combine. Bring to a boil.
Simmer, stirring from time to time, until potatoes are soft, about 15
minutes. 4. Add halfandhalf and season to taste with salt and pepper. 5.
Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if
used. Sprinkle with parsley or minced pork or bacon. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini