New England Clam Chowder - cooking recipe

Ingredients

1/4 c. finely cut bacon or salt pork
1/4 c. minced onion
2 cans (7 oz.) minced or whole clams
2 c. diced pared potatoes
1/2 c. water
2 c. milk
1 tsp. salt
1/8 tsp. pepper

Preparation

In large kettle, cook and stir bacon and onion until onion is tender.
Drain clams, reserving liquor.
Add clam liquor, potatoes and water to onion and bacon.
Simmer until potatoes are tender, about 15 minutes.
Just before serving, add clams, milk, salt and pepper.
Heat through.
Makes 6 servings.