ENGLAND CLAM CHOWDER
you will need:
4 slices Bacon, diced
2 Green Onions, tops included, chopped
4 medium Potatoes, peeled, diced
3 tbsp. All-purpose Flour
2 c. bottled Clam Juice and/or Milk
2 cans (6.5 oz. each) Minced Clams, including liquid.
3/4 tsp. Salt
1/2 tsp. White Pepper
1 c. Whipping Cream
Chopped Parsley, for garnish
Fresh Basil Leaves, for garnish
In a large heavy saucepan, sautée the bacon until crisp. Add
green onions and potatoes. Sautée for a few minutes. Sprinkle
with flour. Add clam juice or milk. Stir to blend well. Bring to a boil.
Simmer, stirring, until potatoes are tender, about 20 minutes. Add salt
and pepper. Finally add clams with liquid and whipping cream. Heat soup,
stirring, just until simmering. Do not boil or clams will toughen. Sprinkle
with parsley or basil leaves. Serve immediately.