New England Clam Chowder With Potatoes

1. 1

   In a 2-quart saucepan, fry bacon until crisp.

2. 2

   Remove bacon; drain on paper towels.

3. 3

   Cook onion in bacon fat until tender. Stir in water, potatoes, celery, salt and pepper.

4. 4

   Cover; heat to boiling.

5. 5

   Reduce heat; cook for 15 minutes, until potatoes are tender.

6. 6

   Stir in clams with liquid.

7. 7

   Heat through.

8. 8

   Stir in milk; sprinkle with bacon.

* Per serving · 4 servings · Values may vary.

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