New England Clam Chowder

Ingredients:
1 slice hickory-smoked bacon, minced
½ tspn butter
1 cup onion, minced
1 medium garlic clove, minced
1 tspn The Cliff House Spice Blend (see separate post)
1 Tbsp all-purpose flour
1 can clams (6½ ounces)
1 cup bottled clam juice
1½ cups half and half (equal parts whole milk & cream)
¼ tspn white pepper
2 medium potatoes, boiled, peeled & diced

Method:

1. In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onions, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
2. Drain clams & set aside, reserving the juice.
3. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil, reduce heat.
4. Add Half and Half and simmer for 20 minutes.
5. Add white pepper, potatoes and clams. Heat to serving temperature.
6. Do not allow to boil, as this toughens the clams.
7. Serve at once with crackers and warm cornbread.