Judy's Clam Chowder

---

This recipe is a family favorite. originally it called for milk and half and half. i have found no significant difference using just milk. play with the amount of butter you use, you may be able to get away with less!!

---

Steps

---

Soup base:.

---

Melt butter in large pot over med heat.

---

Be careful not to brown the butter.

---

Whisk in 2 / 3 cup flour until well mixed.

---

Let cook for 1 minute.

---

Whisk in the milk and chicken broth.

---

Cook over low heat to thicken , stirring frequently.

---

Clam base:.

---

Cook bacon in a large frying pan.

---

Add onion and saute until transparent.

---

Add potatoes , sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.

---

Add the reserved clam juice plus water to make 2 cups liquid.

---

Mix well , cover and let simmer until potatoes are cooked through.

---

When done , add clams and then add to the soup base.

---

Warm on low heat.

---

Ingredients

---

minced clams, onion, potatoes, bacon, flour, chicken broth, milk, butter