Instructions: 1. Cook potatoes in fish stock or salted water.

2. Drain clams and add juice to stock, reserving clams

3.Remove the potatoes and save liquid.

4. Meanwhile, cook bacon in another pan to render its fat.( do not let it brown)

5. Discard most of the bacon fat, leaving 1 T.

6. Add butter to the pan and cook the onions until soft.

7. Stir in shallots and cook 1 minute.

8.Stir in flour to make a blond roux.

9. Let cool a little.

10. Add the stock, stirring constantly to avoid lumps.

11. Stir in milk, salt and pepper and bring to a boil.

12. Simmer 15 minutes, stirring occasionally.

13. Add the clams and the potatoes, simmer 15 minutes. Stir occasionally.

14. Stir in cream and cayenne, bring to a boil.

Serve at once.

I like to serve my chowder inside individual sourdough breads.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.