Clam Chowder #5FIX

1. 1

   In a large saucepan over medium heat, cook bacon until lightly crisp, 4-5 minutes.

2. 2

   Using a slotted spoon, remove bacon and place on a paper towel lined plate.

3. 3

   In the same saucepan over medium high heat, cook the potatoes until tender, about 12 minutes, stirring occasionally.

4. 4

   Add the reserved clam liquid and bring to a boil.

5. 5

   Cover, reduce heat to medium and simmer for 5 minutes.

6. 6

   Discard bay leaf and lightly mash the potatoes with a fork.

7. 7

   Stir in the cooked bacon, clams, and milk and cook for 5 minutes until heated through but not boiling.

8. 8

   Serve in 4 large bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.