Clam Chowder

• 3 slices bacon, cut into 1-inch pieces
• 1 medium onion, minced
• 1 (6 1/2 to 7 1/2 oz.) can minced clams, drained (reserve juice)
• 1 large potato, cubed
• 1 (10 3/4 oz.) can cream of celery soup
• 1 1/2 c. milk
• dash of pepper
• oyster crackers (optional)

1. Cook bacon in medium skillet over medium heat until crisp. Remove to paper towels to drain.
2. Discard all but 2 tablespoons bacon drippings.
3. Saute onion in drippings for 4 to 5 minutes. Add clam juice and potatoes.
4. Cover; cook over low heat until potatoes are tender, about 15 minutes.
5. Reserve a few pieces of bacon for garnish.
6. Add remaining bacon, minced clams, cream of celery soup, milk and pepper; cook over low heat until heated through.
7. Garnish with reserved bacon.
8. Serve with crackers, if desired.
9. Makes 4 servings.

bacon, onion, clams, potato, cream of celery soup, milk, pepper, oyster crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164152 (may not work)