New England Clam Chowder
|Diced bacon||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Condensed cream of potato soup||10 1⁄2 Ounce (1 can)|
|Milk||3⁄4 Cup (12 tbs)|
|Canned minced clams||16 Ounce (2 cans, 8 ounces each)|
|Lemon juice||1 Tablespoon|
In 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 liquor), lemon juice and pepper.