Recipe for cooking new england clam chowder

Soups for Salads :: Chowders and Bisques

New England Clam Chowder

1/4 C. cut-up bacon or lean salt pork
1 med. onion, chopped
2 cans minced or whole clams, drained (reserve liquid)*
1 C. chopped finely potato
1/2 tsp. salt
Dash of pepper
2 C. milk

Cook and stir bacon and onion in saucepan until bacon is crisp and onion is tender. Add enough water, if necessary, to reserved clam liquid to measure 1 C.. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling. Cover and cook until potato is tender, about 15 min. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).

* 1 pint shucked fresh clams with liquid can be substituted. Chop clams and add with the potatoes.