12 strips chopped fine bacon
4 tbsp. chopped onions
3 tbsp. flour
1 1/2 c. hot clam broth
2 c. hot chicken stock
1/2 lb. diced 1/2" potatoes
1 1/2 c. chopped, canned clams
4 c. hot milk
1 tsp. salt
1/4 tsp. white pepper

1. Cook bacon until golden brown.

2. Add onion. Cook until done and transparent.

3. Add flour. Blend well to make roux.

4. Add hot broth to above roux and mix well.

5. Add potatoes. Simmer slowly for 1/2 hour or until potatoes are tender.

6. Add clams, milk and seasonings. Blend well. Remove from direct heat. Serves 12.