Clam Chowder

Serves 4 to 6

Yvon Renaud

Ingredients
Milk liquids:
3 slices of bacon, cut in ½ inch pieces
1 medium chopped onion
2 tablespoons flour
¼ tsp. thyme
¼ tsp. ground pepper
3 cups milk

Broth:
1 can of clams, minced and drained, reserve clam liquid for broth
1 bottle of clam broth (8 oz)
3 large red skin potatoes; washed and cut in 1 1/2 inch cubes.
½ tsp of red pepper

Instructions
Milk liquids:
Cook bacon for 3 minutes in large pan over medium heat, add onion and continue cooking for 2-3 minutes, then add flour, thyme, ground pepper and milk. Set aside.

Broth:
Place clam reserved liquid, broth and potatoes in large pot.  Bring to a boil and lower heat until the potatoes are cooked, approximately 8 to 10 minutes.
Add minced clams and milk liquids to hot broth.  Simmer 2 minutes.  Stir in ½ tsp of red pepper. Serve.

Hint:  You may prepare milk liquids in advance and set aside.