New England Clam Chowder - cooking recipe

Ingredients

1/4 c. cut up bacon
1 medium onion, chopped
2 (8 oz. each) cans minced clams, drained (reserve liquid)
2 medium potatoes, diced
dash of pepper
2 c. milk

Preparation

Cook and stir bacon and onion in 2-quart saucepan until bacon is crisp.
Add enough water, if necessary, to reserved clam juice to measure 1 cup.
Stir clams, liquid, potatoes and pepper into onion mixture.
Heat to boiling.
Reduce heat.
Cover and boil until potatoes are tender, about 15 minutes.
Stir in milk.
Heat, stirring occasionally, just until hot.
Do not boil.