New England Clam Chowder

Submitted by Sarah Terry

Serves 4

4 slices bacon, diced
2 green onions, tops included, chopped
4 medium potatoes, peeled, diced
3 Tablespoon all-purpose flour
2 cups bottled clam juice and/ or milk
2 cans (6 1/2 ounces each) minced clams, included liquid
3/4 teaspoon salt
1/2 teaspoon white pepper
1 cup whipped cream
Chopped parsley, for garnish
Fresh basil leaves, for garnish

Preparation:
In a large heavy saucepan, saute the bacon until crisp.
Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour.
Add clam juice or milk. Stir to blend well. Bring to a boil.
Simmer, stirring, until potatoes are tender, about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring, just until simmering. Do not boil or clams will be tough.
Sprinkle with parsley or basil leaves. Serve immediately.