to soups

New England Clam Chowder

3 strips bacon cut into small pieces
1 large onion, chopped
8 red potatoes, skin on, diced small
4-6 cups chicken stock
2-3 cans chopped clams with juice
Dash salt
Freshly ground pepper
1-2 cups cream, half and half or milk or a combination of any of them
Flour, to thicken

Add the bacon to the pot. Cook until it's slightly golden brown. Spoon off all but 2 Tbsp of fat. Add the chopped onion to the pot, let cookslowly until the onions are soft and slightly golden. The longer you let simmer the more flavor blends.

At this point add the potatoes and chicken broth to the pot. The broth should cover the potatoes. Cover the pot and let simmer until the potatoes become tender not mushy. Then add the clams, salt and fresh ground pepper. Cover pot and let simmer for 5 minutes to heat through.

Add the cream, half and half or milk and whisk in the flour to the desired thickness. Serve with fresh ground pepper and chowder crackers.