New England Clam Chowder

1. 1

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

2. 2

   Add enough water, if necessary, to reserved clam juice to measure 1 cup.

3. 3

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

4. 4

   Heat to boiling.

5. 5

   Reduce heat.

6. 6

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

7. 7

   Stir in milk.

8. 8

   Heat, stirring occasionally, just until hot.

9. 9

   Do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.