Creamy New England Seafood Chowder

Ingredients:

• 3/4 lb bacon, cut into 1/2" pieces
• 1/2 medium onion, diced
• 4 Tbsp flour
• 2 6½ oz. cans of chopped clams, separate clams and juice
• 16 oz. clam juice
• 1¼ cups of heavy cream
• 3 peeled medium potatoes, diced into 1/2" cubes
• 2 cod fillets
• 1/2 lb small, cooked shrimp (100-150/lb)
• 1/2 lb bay scallops
• 2 tsp salt
• 1 Tbsp black pepper

Directions:

1. Cook the bacon over medium heat in a large pot, stirring occasionally until browned, about 10 minutes. Remove the bacon from the pot and place on paper towels leaving the bacon fat in the pot.
2. Add the diced onions to the bacon fat and continue cooking over medium heat until the onions start to brown, about 2 min.
3. Stir in the flour and cook for 1 min.
4. Gradually stir in the clam juice (including the juice from the canned clams) 
5. Add the cream and potatoes and bring to a simmer over medium-high heat -reduce the heat as necessary to avoid boiling. Stir frequently while continuing to simmer until the potatoes are tender, about 12 min.
6. Add the cod and scallops and cook for 3 min.
7. Add the salt and pepper.
8. Stir in the clams, shrimp and bacon. Continue stirring until the cod fillets break apart.
9. Cook another 3 min. or until the cod and scallops are fully cooked.