New England Clam Chowder Recipe

Measure the reserved clam liquid and add enough water to make 1 cup total.

In a large pot, fry the 3 slices of bacon until they're crisp and have rendered their fat. Remove the bacon, leaving the drippings in the pot.

Stir in the 1 1/2 cups of kernel corn and 3 cups of milk. In a separate small bowl, blend the 2 tablespoons of flour with the 1 tablespoon of butter to form a smooth paste (a roux).

Stir the flour and butter mixture into the soup. Cook slowly, stirring constantly, until the mixture thickens slightly, about 5-8 minutes. It should just coat the back of a spoon.