To freeze this chowder, prepare it without the milk and freeze. To serve, thaw, add milk and heat gently without boiling. 2 cups/500 ml cooked, shucked mussels 2 slices bacon 2 tsp/10 ml flour 2 cups/500 ml water 2 cups/500 ml mussel broth 3/4 cup/175 ml chopped onion 2 cups/500 ml diced potatoes 1 tsp/5 ml salt 1/4 tsp/1 ml pepper 1 cup/250 ml evaporated milk In large saucepan, fry bacon until crisp. Remove and drain off all but 1/2 tsp (2 ml) of fat. Crumble bacon and set aside. Stir flour into fat, then add water, broth, onion, potatoes, salt and pepper. Cover and cook until potatoes are tender. Add mussels and evaporated milk. Heat but do not boil. Garnish with bacon. Serves 6.