Cook and stir bacon and onion in 2 qt sauce pan 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).
Originally Submitted
6/21/2010
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You can add this Easy New England Clam Chowder recipe to your own private DesktopCookbook.