Amazing Clam Chowder

Dice potatoes and boil in salted water for approximately 20 minutes.

While the potatoes boil, dice the bacon and fry up in a cast iron skillet until crisp. Remove the bacon and reserve the drippings. Saute the onion in the drippings until tender, stir in clams and juice and simmer for 5 minutes.

In a large pot, melt butter over medium heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk and cook over medium heat till thick and bubbly.

Drain the boiled potatoes and add them, the bacon/clam/onion mixture, Worcestershire sauce and pepper to the thickened milk sauce, stirring well. Slowly add half-and-half and cook over low heat until heated through.

This recipe does not call for any added salt, so give it a taste and season accordingly.

Enjoy!