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A true chowder is a matter of debate between New Englanders and those further down the coast. New Englanders say that milk must be used, while New Yorkers and Philadelphians maintain just as stoutly that a chowder is not a chowder unless the stock is made from fish and contains tomatoes. In other parts of the country, the subject is academic, and both are acceptable.

This is my families favorite clam chowder. It it traditional to serve this chowder on Christmas Eve every year.

Check out more of Linda's great Soup, Stew, and Chili Recipes.
 

5 bacon slices, cut into 1/4-inch pieces
1/4 cup butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
Salt and pepper to taste
4 cups milk
Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer
2 (6 1/2-ounce) cans minced clams, undrained
Crackers or bread

In a large soup pot over medium heat, sauté bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off fat from soup pot). Set aside.

Reduce heat to low and add butter or margarine and stir until melted. Add onion and sauté until soft. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add milk, stirring constantly until sauce comes to a boil and thickens.

Add potatoes and simmer 10 to 15 minutes or until potatoes are soft. Add bacon, clams, and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper. Remove from heat and serve in soup bowls. Serve with crackers or bread.

Makes 8 servings.