Clam Chowder

Ingredients

• 4 strips bacon, cut into 1/2 inch pieces
• 1 medium to large yellow onion, finely chopped
• 1 T. butter
• 2 T. all-purpose
• 2 large potatoes, peeled and chopped into 1/2 inch pieces
• 1 c. heavy cream
• 1 1/2 c. milk
• 1- 8 oz. jar of clam juice
• 2 bay leaves
• 1 t. Kosher salt
• 1/4 t. freshly ground black pepper
• 2 cans chopped clams

Steps

1. In a large pot, over medium-high heat, cook bacon until it begins to brown, but isn't yet crisp, about 5 minutes. Remove bacon to a paper towel lined plate and drain all but a tablespoon of the bacon drippings. Add the butter to the hot pan and swirl to melt. Add the onion to the pot and cook for 5 minutes, stirring occasionally. Sprinkle the flour over the onion, stir, and cook another 2 minutes.
2. Stir in the clam juice, cream and milk, potatoes, bay leaves, salt, and pepper. Raise the heat to medium high and bring just to a simmer, scraping the bottom of the pan as you stir. (Do not boil!) Reduce the heat to medium-low and barely simmer while stirring frequently until the potatoes are tender, about 15 minutes.
3. Remove the bay leaves, add the cooked bacon, and the clams along with their juice. Stir over low heat for about a minute to warm everything through.