Saturday, October 18, 2008

New England Clam Chowder

1/2 cup diced bacon
1/2 cup minced onion
2 cans condensed cream of Potato soup 910 1/2 oz)
1 1/4 cup milk
4 cans minced clams (7-8 oz cans)
1 TBSP lemon juice
1/4 tsp pepper

In a large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in soup and milk; heat through, stirring occasionally. Stir in clams, with liquid, lemon juice and pepper. Heat through.

No comments: