New England Clam Chowder With Potatoes - cooking recipe

Ingredients

4 slices bacon, cut up
1/4 c. chopped onion
1 c. boiling water
2 c. diced, peeled potatoes
1 c. chopped celery
1 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can minced clams (undrained)
2 c. hot milk

Preparation

In a 2-quart saucepan, fry bacon until crisp.
Remove bacon; drain on paper towels.
Cook onion in bacon fat until tender. Stir in water, potatoes, celery, salt and pepper.
Cover; heat to boiling.
Reduce heat; cook for 15 minutes, until potatoes are tender.
Stir in clams with liquid.
Heat through.
Stir in milk; sprinkle with bacon.
Serves 4.