Clam Chowder, New England Style

Yield: 6 to 8 servings

• 1 can clams, 51oz.
• 1 onion, large
• 4 slices bacon (optional)
• 4 or 5 potatoes
• 1 stick butter
• 3 or 4 cups milk, preferably whole
• Salt & Pepper

Notes: The onions, potatoes, butter and milk are just estimates. Adjust to your taste.

Preparation: Chop onion. Peel the potatoes if you want, I don't. Cut the potatoes into cubes.

Directions:

1. Brown the bacon in a large pot. Remove the bacon and set aside to cool.
2. Add the butter and onions. Saute until the onions are translucent.
3. Add the potatoes and just enough water to cover. Break bacon into bits and return to pot.
4. Boil over medium to high heat until the potatoes are done, 8 to 10 minutes.
5. Add the clams with the juice.
6. Add the milk.
7. Heat through.
8. Salt and pepper to taste. Add more butter if desired.

Source: Can Label / Tim Kelly

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