New England Clam Chowder - cooking recipe

Ingredients

1/4 c. cut up bacon or lean salt pork
1 medium onion, chopped
2 cans (8 oz. each) minced clams, drained (save liquid)
1 c. finely chopped potatoes
1/2 tsp. salt
dash of pepper
2 c. milk

Preparation

Cook and stir bacon and onion in 2-quart saucepan until bacon is crisp and onion is tender.
Add enough water, if necessary, to reserved clam liquid, to measure 1 cup.
Stir clams, liquid, potato, salt and pepper into onion mixture.
Heat to boiling; reduce heat.
Cover and boil until potato is tender, about 15 minutes.
Stir in milk.
Heat, stirring occasionally, just until hot (do not boil).
Yields 4 servings, 240 calories per serving.