New England Clam Chowder

 

Ingredients

• 1/4

  cup cut-up bacon or salt pork
• 1

  medium onion, chopped (1/2 cup)
• 2

  cans (6.5 oz each) minced or whole clams*
• 1

  medium potato, diced (1 cup)
• 1/2

  teaspoon salt
• Dash of pepper
• 2

  cups milk
• 
  

• Steps

1 In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.

2 Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.

3 Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.

• • 
    

4 Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).