New England Clam Chowder with Bacon

Directions

Add 2 dozen scrubbed littleneck clams to 1 quart boiling water.

Simmer until clams open.

Remove as they open; remove from shell.

Chop and reserve.

Strain cooking liquid through several layers of damp cheesecloth and reserve, adding any liquid that seeps from the clams as they sit.

In large heavy soup pot, render all fat from ¼ pound finely diced bacon.

Remove crisp bacon bits; blot on paper towels.

Save.

Add 1 large diced onion to hot fat; cook over moderate heat until softened.

Add 1 tablespoon. flour; cook 1 minutes stirring constantly.

Add reserved clam cooking liquid and 1pound diced potatoes; cook until potatoes are barely tender.

Add chopped clams, reserved bacon bits; season to taste with salt and pepper.

Heat 3 cups milk seperately; add to soup.