New England Clam Chowder

Ingredients

• •5 cups bottled clam juice
• •1 cup flour
• •1 cup onion, finely diced
• •10 slices of cooked bacon, chopped
• •2 tablespoons of margarine
• •8 ounces cooked clams, chopped
• •4 medium potatoes, cooked and cut in bite sized chunks
• •1/2 cup milk
• •1/2 cup light cream
• •1 teaspoon salt
• •freshly ground black pepper

Directions

1. 1Heat the clam juice in a large saucepan on medium heat.
2. 2In a separate pan, melt margarine and sauté the diced onions until they appear translucent. Add bacon and flour to the melted margarine and stir continuously for 5 minutes.
3. 3Increase heat on clam juice to medium-high, and with a wire whisk, add flour, margarine and onion mixture to the liquid. Stir constantly, breaking up any lumps that form.
4. 4Add clams and stir.
5. 5Add potato chunks, milk, cream, and salt and continue stirring.
6. 6Decrease heat to medium-low, and allow to simmer for about 20 minutes, stirring frequently to avoid burning or sticking.
7. 7Serve hot with oyster crackers