Red Lobster Creamy Clam Chowder

2 strips bacon, cut into 1/4" pieces
2 tblsp. vegetable oil
1 medium onion, finely chopped
2 tblsp. + 1 tsp. flour
1 (oz.) bottle clam juice
3 cups milk
1 large potato (12 oz.), peeled and cut into 1/2" pieces
2 (6.5 oz.) cans chopped clams, drained
dash hot sauce
salt
2 tblsp. minced fresh parsley

Combine bacon and oil in large saucepan over medium high heat.  Cook, stirring often, until fat is drawn out of bacon, about 4 minutes.  Add onion and cook, stirring, until softened, 4 minutes.  Add flour and cook, stirring, for 2 minutes.  Pour in clam juice and bring to a boil, stirring well.

Add milk, potato, clams and hot sauce.  Season with salt.  Increase heat to medium-high and bring to a boil.  Reduce heat and simmer until potatoes are fork tender, 10 to 12 minutes.

Ladle chowder into cups or bowls and sprinkle with parsley and serve hot.

This is an older recipe from Red Lobster.
Red Lobster