New England Clam Chowder
1/4 cup cut-up bacon or lean salt pork
1 medium onion, chopped
2 cans minced or whole clams, drained (reserve liquid)*
1 cup finely chopped potato
1/2 teaspoon salt
Dash of pepper
2 cups milk
Cook and stir bacon and onion in 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. Cover and cook until potato is tender, about 15 minutes.
Stir in milk. Heat, stirring occasionally, just until hot (do not boil).
* 1 pint shucked fresh clams with liquid can be substituted. Chop clams and add with the potatoes.
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