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2 to 3 sliced bacon, diced
1 medium onion, chopped
1 large baking potato, peeled and diced
1/2 284-g can baby clams, including liquid
1/2 cup water
1 cup milk
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
In a saucepan, fry bacon over medium heat for 2 minutes or until lightly browned. Add onion and cook for about 1 minute or until transparent. Stir in potato, clam liquid (approximately 1/2 cup/125 ml) and 1/2 cup (125 ml) water. Reduce heat to low, cover and simmer for 8 to 10 minutes or until potatoes are tender when pierced with a fork.
Add approximately half the can of clams, including liquid, milk, salt and pepper and cook just until soup is piping hot. Do not allow soup to boil after milk has been added.
Pour into a warm soup bowl, swirl in butter and serve immediately.
A bowl of steaming hot, old-fashioned clam chowder has been a favorite maritime supper for decades. Serve with whole wheat toast or warm crusty rolls.