Clam and Bacon Chowder

• 2 slice bacon
• 2 large green onions
• 4 c. reduced-fat (2%) milk
• 1 bottle clam juice
• 1 package frozen cauliflower
• 1 package dehydrated au gratin potatoes
• 1 can whole baby clams

1. In 3-quart saucepan, cook bacon over medium heat until browned.
2. Meanwhile, thinly slice green onions; reserve 2 tablespoons sliced green tops for garnish.
3. With slotted spoon, transfer bacon to paper towels to drain.
4. Discard bacon fat.
5. Add green onions, except reserved tops, to saucepan; cook 30 seconds, stirring.
6. Add milk, clam juice, frozen cauliflower, and au gratin cheese-sauce mix, stirring to blend.
7. Cover and heat to boiling over high heat, stirring once.
8. Stir potatoes into mixture in saucepan.
9. Reduce heat to medium-low and cook, covered, about 8 minutes or until potatoes are tender, stirring occasionally.
10. Stir in clams and bacon; heat through.
11. Sprinkle with reserved green onion to serve.

bacon, green onions, milk, clam juice, cauliflower, gratin potatoes, baby clams

Taken from www.delish.com/recipefinder/clam-bacon-chowder-553 (may not work)