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Autumn in New England Clam Chowder

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 87784

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1/4 cup bacon or lean salt pork, cut-up
1 medium onion, chopped
2 cans (6 1/2 ounce size) minced clams, drained and liquid reserved
1 medium potato, diced
1/2 teaspoon salt
1 dash black 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 (do not boil).

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