Clam Chowder

51 oz chopped can of clams and juice (from Costco)

1/4 cup butter or margarine

1 large onion

8-10 raw potatoes (cubed bite size)

1 cup flour

2 cups cream

1/4 cup bacon bits

Salt and pepper to taste

Peel and dice onion and potatoes, keeping them separate.

Melt the butter in a stockpot. Add the diced onions and saute until translucent.

Add 1 cup of water, then raw, diced potatoes. Add up to 1 more cup of water if necessary.

Bring potatoes to a gentle boil and cook until almost done, still a little firm.

While potatoes are cooking, drain the clams over a bowl and save the juice. Whisk the flour into the juice until their are no lumps. You can add some salt and pepper also.

When the potatoes are cooked, add the clam juice and flour mixture to the pot. Stir well and let cook 5 minutes or so, until thickened and there is no flour taste. Turn the heat to low and add the cream, clams and bacon. Taste and add more salt and pepper if needed. Simmer on low heat, stirring a lot to prevent scorching. Take off the heat and serve. Also great to let the soup cool, refrigerate and serve the next day to allow the flavors to meld.

When reheating, if the soup is too thick, add a little water or milk to it.