NEW ENGLAND CLAM CHOWDER

• 1/4 cup bacon or lean salt pork
• 1 medium onion, chopped
• 2 cans minced clams, drained and liquid reserved
• 1 medium potato, diced
• 1/2 teaspoon salt
• 1 dash pepper
• 2 cups milk

   Cook and stir bacon and onion in 2-quart saucepan over medium heat until bacon is crisp. Add enough water, if necessary, to reserve clam liquid to measure 1 cup. Stir clams, liquid, potatoes and pepper into onion mixture. Heat to boiling; reduce heat.
   Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot.

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