New England Clam Chowder

Ingredients

• 1 cup heavy cream
• 1 medium onion, finely diced
• 1 pound potatoes
• ½ pound bacon, chopped
• 2 (10oz) cans chopped clams in juice
• 2 cups chicken stock
• 2 tablespoons butter
• 3 tblsp flour
• salt, pepper and paprika

Directions

Heat the butter over medium-high heat and add the bacon and onion until softened. Stir in the flour and add the stock, juice from the clams, cream, paprika and potatoes. Bring the mixture to a simmer stirring consistently (it will thicken), then reduce to medium-low heat and cook for 20 minutes until potatoes are tender. Add clams and season with salt and pepper to taste. Cook clams until they are slightly firm (roughly 2min)