New England Clam Chowder

1. 1

   In a large saucepan, cook and stir bacon or ham and onion until bacon is crisp and onion is tender.

2. 2

   Drain drippings.

3. 3

   Stir in soup and milk; heat, stirring occasionally.

4. 4

   Drain clams (refill the can of clams with fresh water); add to mixture.

5. 5

   Stir in lemon juice, pepper and thyme.

6. 6

   Heat on low until desired thickness.

* Per serving · 4 servings · Values may vary.

No additional tips available.