New England Clam Chowder

Ingredients:
1 cup(s) water
18 large (about 4 pounds) littleneck clams, scrubbed
3 slice(s) bacon, chopped
1 medium onion, chopped
1 tablespoon(s) all-purpose flour
1/4 teaspoon(s) ground black pepper
1 pound(s) (3 medium) all-purpose potatoes, peeled and chopped
2 cup(s) half-and-half
1 cup(s) milk
3/4 teaspoon(s) salt or to taste


Directions

1.In a 5- to 6-quart saucepot, heat water to boiling over high heat. Add clams; heat to boiling. Reduce heat slightly; cover and simmer until clams open, 5 to 10 minutes. Transfer clams to a bowl as they open. Discard any clams that have not opened.

2.When cool enough to handle, remove clams from their shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into measuring cup; if necessary add enough water to equal 2 cups.

3.In same clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.

4.Stir in half-and-half, milk, and chopped clams; heat through (do not boil). Stir in bacon. Taste for seasoning; add salt as needed. Makes about 6 cups..

http://www.delish.com/recipefinder/new-england-clam-chowder