When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

3 Slices raw bacon 8 oz Minced clam Canned undraind 1 1/2 c Peeled potatoes Cubed 1/3 c Chopped onion 2 tb Flour 1 1/2 c Milk 1 c Light cream Or undiluted milk 1 ts Salt 1/2 ts Pepper 1/4 ts Fresh chives Chopped 3 tb Sherry 1. Place bacon in a deep 2-qut. heat-resistant, non-metallic casserole. 2.

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Melt the butter in a dutch oven, add onions, basil, and cloves of garlic and let simmer for 15 minutes. Add salt and pepper, clams, half and half and simmer. Add potatoes and cook 30 minutes on medium to low heat. If you like thicker chowder, add 1/2 cup of corn starch and 1 more bottle of clam

In a large pot, saute the onions over medium heat in the olive oil until they have softened. Add the flour and incorporate thoroughly. Add the clam broth and the rice milk and whisk the mixture until it is smooth. Add the chopped clams, white pepper, parsley, thyme and bay leaf to the soup. Bring

Combine in a large saucepan the clams, juice, water, celery, onions and potatoes. Bring to boil, reduce heat and simmer for 30 minutes or until vegetables are crisp tender. In a large saucepan melt the butter. Add the flour, salt, pepper and thyme. Stir to make a smooth paste. Slowly add the half