½ Cup Butter
¼ Cup Onion, finely chopped
4 Strips Bacon, chopped
¾ Cup All-Purpose Flour, adjust for chowder thickness
3 (10 oz) Cans Clams, with juice
3 (8 oz) Bottles Clam Juice
3 Cups Chicken Broth
6 Medium Potatoes, peeled & diced
3 Cups Half-N-Half
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
Melt the butter in a large stock pot over medium heat; add the bacon and onions and cook until soft. Lower the heat and add the flour, stirring constantly for 2-4 minutes; set aside to cool.
In a separate pot, bring the clams, clam juice and chicken broth just to a boil. Reduce the heat and simmer for 15 minutes.
In a saucepan, cover the potatoes with cold water, cover the pot and bring to a boil. Once the water boils, remove the lid, lower the heat to medium and cook until fork tender (about 5 minutes); drain and set aside.
at 10:30 AM on Nov. 2, 2010