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 reserved clam liquid to measure 1 cup.

3. 3

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

4. 4

   Heat to boiling; reduce heat.

5. 5

   Cover and simmer until potato is tender, about 15 minutes.

6. 6

   Stir in milk; heat through, stirring occasionally.

* Per serving · 4 servings · Values may vary.

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