Ingredients

• 7 ounces Clams, canned with liquid, * see note
• 3 slices Bacon
• 1/2 cup Onion, minced
• 1 cup Potatoes, cubed
• 1 can Cream of celery soup
• 1 1/2 cups Milk
• 1 dash Black pepper

Directions

• * Save the clam liquor.
• Cook bacon in frying pan until crisp.
• Remove, drain and break into 1″ pieces.
• Brown onion in bacon fat.
• Add clam liquor and potatoes.
• Cover.
• Cook over low heat until potatoes are done (about 15 minutes).
• Blend in bacon pieces, minced clams, and other ingredients.
• Heat, but don’t boil.
• Bacon may be used for garnish.
• Serves 4.
• Recipe by: Barbara Bush Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Sherry Zeiss on Jul 11, 1997