New England Clam Chowder - cooking recipe

Ingredients

2 slices cured bacon, diced
1 medium onion, finely chopped
1 can condensed Campbell's cream of potato soup
1 (8 oz.) can minced clams
milk

Preparation

In a medium saucepan, cook the bacon and chopped onion until onion is brown.
Add the undiluted potato soup.
Drain the clams. Pour the liquid into a measure and add enough milk to make 1 3/4 cups.
Gradually stir the mixture into ingredients in saucepan. Heat to boiling, stirring a few times.
Add clams and reheat, but do not boil.
Add 1 tablespoon margarine/butter and serve.