clam broth in Food and Beverage Posted February 27, 2012 mont.... i've been on vacation for about a week and pretty much posting short responses. traditional clam chowder: 1 qt canned, minced clams with juice 3/4 qt water 10 oz bacon slices, diced 1 med white or yellow onion (as finely diced as you can) about 4 oz of flour 1 lb potatoes, peeled and small dice 1 1/4 qt milk, hot 1/2 c heavy cream, hot s & p to taste drain clams. save juice. combine juice and water into a sauce pan. bring to bowl then reduce heat to keep warm. in heavy sauce pot render bacon over med heat. remove and set aside with slotted spoon. add onions to pork fat. sweat them (tender with no color). add enough flour to make roux (about 4 min)...don't want it brown. slowly whisk in clam juice/water mixture. bring to boils, whisking constantly (want the liquid smooth). add potatoes. simmer until tender. stir in clams, hot milk&cream, and bacon... heat gently but do not boil..... season. gotta stir very frequently.... easy to burn the bottom of soups... and that can quickly ruin the whole batch. can serve in sourdough bread boules... sprinkle with chopped parsley if you like. Thanks!