New England Clam Chowder - cooking recipe

Ingredients

2 c. clams, minced (fresh or canned)
1/4 c. chopped bacon
1/2 c. chopped onion
2 c. celery
1 c. diced potatoes
1 tsp. salt
2 c. milk

Preparation

Drain clams, save liquid, and chop the clams.
(I cook my clams about five minutes and then put them into a blender to chop with the liquid.)
Fry bacon until brown.
Remove.
Add onion and celery to bacon fat; cook until tender.
Add clams and liquid, potatoes and seasonings; cook for 15 minutes or until potatoes are tender.
Add milk and heat.
Garnish with chopped parsley.
Serves 6.