New England Clam Chowder

1 Bacon - slice
2 Tablespoon Onion
1 Potato - small
1/2 Cup Water
1/2 Teaspoon Salt
1 Dash Pepper
1 Can Minced Clams
1 Cup Milk
1 Tablespoon Butter

Cook bacon, drain on paper towels and reserve drippings. Sauté onion in
reserved drippings until tender. Set aside. Combine potato, water, salt,
pepper and cook until tender. Stir in clams, milk, butter and onion. Heat
thoroughly. Sprinkle crumbled bacon over each serving

From: Charlotte
Grunwald's Private Collection of Authentic New England Cooking
Home Cookin 4.8 Chapter: Soups
Servings: 2