New England Clam Chowder

1 medium onion, chopped (about 1/2 cup)

1/4 cup cut-up bacon or lean salt pork

2 cans (8 oz. each) minced clams, drained (reserve liquid)

1 cup finely chopped potato

1/2 tsp. salt

Dash of pepper

2 cups milk

Cook and stir onion and bacon in 2-quart saucepan until onion is tender and bacon is crisp. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clam, liquid, potato, salt and pepper into onion mixture. Heat to boiling, reduce heat. Cover and simmer until potato is tender, about 15 minutes. Stir in milk, heat through, stirring occasionally.

Makes 6 servings.