Creamy New England Clam Chowder with Bacon

Directions

Use a large, heavy saucepan.

Sauté bacon until crisp.

Add the green onions and potatoes.

Sauté for a few minutes.

Sprinkle with flour. Add milk and stir to blend.

Bring to a boil. Simmer, stirring, until potatoes are tender.

Add salt and pepper.

Add the clams with their liquid.

Add the whipping cream.

Heat the soup, stirring, just until simmering.

Do not boil or clams will toughen.

Sprinkle with parsley and basil leaves.

Serve at once.