New England Clam Chowder

Serves 4.

1 slice bacon, diced
3 Tbsp. butter or margarine
1 medium onion, diced
3 Tbsp. flour
6 unpeeled small red-skin potatoes, diced
2 cups clam juice (or water)
2 cups hot milk or half & half
2 cups BLOUNT Frozen Sea Clam Meat
salt and black pepper to taste

Put bacon in sauce pan and cook on low heat until just crisp. Remove bacon from pan. Add butter and melt. Add onions and cook until onions turn soft. Add flour and stir, cook an additional 3 minutes stirring often. Add potatoes and clam juice and blend well. Simmer 10 minutes or until potatoes are tender. Blend in hot milk and clam meat. When mixture returns to simmer, remove form heat. Season with salt and black pepper.