8 OZ. CHOPPED CLAMS IN JUICE
4 STRIPS BACON
1 SMALL ONION, CHOPPED
2 LARGE POTATOES, PEELED AND CUBED
SALT AND PEPPER TO TASTE
1-1/2 C. MILK
1/3 C. LIGHT CREAM
1-1/2 TBSP. MILK
1 TBSP. FLOUR
DIRECTIONS:
DRAIN CLAMS AND RESERVE JUICE.
COOK BACON IN LARGE SAUCEPAN UNTIL CRISP.
DRAIN BACON ON PAPER TOWEL.
ADD ONION TO BACON GREASE AND COOK UNTIL CLEAR.
ADD POTATOES TO ONION.
POUR CLAM JUICE INTO A MEASURING CUP AND
ADD WATER UNTIL IT EQUALS 1 CUP.
ADD CLAM JUICE AND CLAMS TO SAUCEPAN WITH POTATOES AND ONIONS.
COOK OVER MEDIUM HEAT UNTIL POTATOES ARE
TENDER.
ADD SALT, PEPPER, 1-1/2 CUPS MILK AND
THE LIGHT CREAM TO THE SAUCEPAN.
IN A SMALL BOWL, MIX THE REMAINING MILK TO
THE FLOUR AND MIX WELL.
SLOWLY STIR THE FLOUR MIXTURE INTO THE
SAUCEPAN AND TURN HEAT TO MEDIUM-HIGH.
KEEP STIRRING UNTIL THE MIXTURE JUST STARTS
TO BOIL.
REMOVE FROM HEAT IMMEDIATELY.
TASTE AND RESEASON, IF DESIRED.
DO NOT BOIL!
