New England Clam Chowder - cooking recipe

Ingredients

2 (6 1/2 oz.) cans undrained minced clams
1 small chopped onion
4 slices chopped bacon
4 medium diced potatoes
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
4 c. milk
2 Tbsp. butter or margarine

Preparation

Drain clams and reserve liquid and set aside.
Cook onion and bacon in a Dutch oven until bacon is browned.
Stir in clam liquid, potatoes, salt and pepper.
Cover and simmer until potatoes are tender.
Combine cornstarch and 1/4 cup milk and add to potato mixture.
Add butter, clams and remaining 3 3/4 cups milk.
Cook over medium heat, stirring constantly until thickened. Do not boil.
Yields about 8 cups.