Get ready for fall with this tiny New England clam chowder.
1/4 teaspoon butter
1/2 inch piece of bacon
1/2 tiny onion, chopped
1 teaspoon flour
1 tablespoon clam juice
1 tiny potato
1/2 tablespoon chopped clams
1 tablespoon half-and-half
Cook bacon in butter until crisp.
Add onion and saute 2 minutes.
Stir in flour, clam juice, half-and-half and potatoes.
Cook for 3 minutes. Add clams and cook 2 more minutes.
Garnish with parsley and serve with crackers.