Clam and Bacon Chowder

1. 1

   In 3-quart saucepan, cook bacon over medium heat until browned.

2. 2

   Meanwhile, thinly slice green onions; reserve 2 tablespoons sliced green tops for garnish.

3. 3

   With slotted spoon, transfer bacon to paper towels to drain.

4. 4

   Discard bacon fat.

5. 5

   Add green onions, except reserved tops, to saucepan; cook 30 seconds, stirring.

6. 6

   Add milk, clam juice, frozen cauliflower, and au gratin cheese-sauce mix, stirring to blend.

7. 7

   Cover and heat to boiling over high heat, stirring once.

8. 8

   Stir potatoes into mixture in saucepan.

9. 9

   Reduce heat to medium-low and cook, covered, about 8 minutes or until potatoes are tender, stirring occasionally.

10. 10

    Stir in clams and bacon; heat through.

11. 11

    Sprinkle with reserved green onion to serve.

No additional tips available.