New England Clam Chowder

  • 1/4 c. bacon, diced
  • 1/4 c. onion, minced
  • 1 can 10 1/2 oz. condensed cream of potato soup
  • 3/4 c. milk
  • 2 cans 7-8 oz. minced clams
  • 1 tbsp. lemon juice
  • 1/8 tsp. pepper
  • Salt, to taste
  1. In a large sauce pan, cook and stir bacon and onion until bacon is crisp and onion is tender.
  2. Stir in soup and milk, heat thoroughly, stirring occasionally.
  3. Stir in clams with liquid, lemon juice, salt, and pepper.
  4. Heat thoroughly but do not overboil as the milk will curdle.

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