New England Clam Chowder

1 pint, canned clams
2 slices bacon
4 medium potatoes
1/2 c chopped onion
2 1/2 c milk
1 c light cream
3 Tbsp flour
1 tsp worcestershire sauce

brown bacon, remove and reserve fat. Saute onion and potatoes for a couple minutes. Add reserved liquid from clams and enough water to equal 2 cups. Cook covered 15 minutes or until potatoes are tender. Stir in clams, 2 cups milk and the light cream. Blend remaining 1/2 c milk into flour, stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add Worcestershire, 3/4 tsp salt, dash pepper and the bacon bits. Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user TERILLEE1.