New England Clam Chowder

1. 1

   Cook and stir onion and bacon in 2-quart saucepan until onion is tender and bacon is crisp.

2. 2

   Add enough water to clam liquid to measure 1 cup.

3. 3

   Stir clams, liquid, potatoes, salt and pepper into onion mixture.

4. 4

   Heat to boiling; reduce heat.

5. 5

   Cover and simmer until potatoes are tender, about 15 minutes.

6. 6

   Stir in milk and heat through, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.