Eric's Clam Chowder Recipe

2 10 oz can baby clams

5 cups diced potatoes

1 cup chicken broth

1 ½ cups diced onions

2 cups half and half

¼ cup flour

2 tbs butter

4 strips bacon, cut into 1” sections

2 tbsp fresh chopped parsley

Season with Kosher salt and fresh ground pepper, hot sauce and Worcestershire sauce

Open two cans of baby clams and pour the liquid into a large pot

Add 5 cups of dice potatoes

Add 1 cup chicken broth

Bring to a boil for 10 minutes

Add the clams, half and half and return to a boil

While the potatoes are cooking prepare the bacon onions and roux

Cook 4 strips of bacon, cut into 1” pieces in skillet

When the bacon is half done add 1 ½ cups diced onions

Cook until onions are translucent

Add 2 tablespoons of butter

Add flour when butter is melted and stir into a roux

When the potatoes clams and half and half have returned to a boil add the bacon onion roux mixture

Stir in parsley and seasoning

Allow to boil for a few minutes then reduce heat to a simmer

Continue stirring till all ingredients are incorporated

Turn off heat once a thick chowder is attained.