New England Clam Chowder

In my opinion this would be a great dish to start the Lenten Season. I have not made this in years. No idea why not, I love it. I had a friend in Florida, Martha Gold, that always made this for supper on Ash Wednesday, and served it with oyster crackers and a skillet of cornbread.

New England Clam Chowder
6-8 servings
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3/4 pound bacon, diced
1 cup chopped yellow onions
1/2 cup thinly sliced green onions, including tops
3 cups diced potatoes, cooked
4 (10 1/2-ounce) cans minced or chopped clams with juice
2 1/2 cups clam juice
1/8 teaspoon white pepper
1/4 teaspoon leaf thyme
1/2 teaspoon finely crushed rosemary
2 cups half-and-half
2 cups whole milk
2 tablespoons butter
Minced parsley

In a large skillet fry the bacon until lightly browned, but not crisp. Remove the bacon from the skillet with a slotted spoon and place on a paper towel-lied plate to drain. Add the yellow onion to the skillet with bacon drippings and saute over medium heat for about 5 minutes or until transparent. Add the green onions during the last minute. Transfer the bacon and onions to a large kettle. Add the potatoes, clams with juice, clam juice, seasoning, half and half, and milk. Simmer over medium heat for about 20 minutes, or until warmed through. DO NOT BOIL. Stir in the butter. Add additional seasonings to taste. Garnish with paprika and parsley before serving.