New England Clam Chowder - cooking recipe

Ingredients

1 pt. clams, chopped
3 slices bacon, diced
1 onion, chopped
1 c. liquor from clams (add water, if necessary)
2 c. peeled, diced potatoes
2 c. rich milk
salt and pepper to taste
chopped parsley
2 Tbsp. butter

Preparation

Fry bacon and onion together until lightly browned.
Add clam liquor and potatoes.
Cook 15 to 20 minutes or until potatoes are tender.
Add clams.
Cool chowder for a few minutes, then return to heat.
Add milk in a slow stream, stirring constantly.
Add salt and pepper and continue stirring until chowder is hot, but not boiling.
Garnish with parsley.
Add a small lump of butter to each individual soup bowl and serve.
Serves 6.