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Title: Clam Chowder New England Style
Categories: Soups, Seafood, Pork, Potatoes, Dairy
Yield: 4 Servings

1 sl Bacon; diced
1/4 c Onions; diced
13 oz (2 cans) minced clams
+=OR=+
6 Fresh cherrystone clams;
- broth reserved
3/4 c Peeled, diced potatoes
1 c Whole milk
1/3 c Water
1/2 ts Salt

Brown bacon in sauce pan. Reserve. Drain excess fat.
Cook onions three minutes. Add liquid from cans of
minced clams. Cook until potatoes are soft, 10 minutes.
Add the cup of milk and the clams. Heat gently.

Place a pat of butter and sprinkle bacon on each bowl.

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

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... When you want a monster pile of potatoes, eggs, meat and grease.
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