New England Clam Chowder

• 2 canschopped clams
• 4 slicesbacon
• 2 potatoes, diced
• 1 onion, diced
• 2 cupsheavy cream
• 2 tbspflour

Instructions

1. 1

   Brown the chopped clams in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook bacon and potatoes in the same pot until softened and fragrant.

3. 3

   Return the chopped clams, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes New England Clam Chowder taste finished.