Clam Chowder


2 cans minced clams (12 16 ounces total)

1 package bacon (12 16 ounces)

1 large sweet onion

1 large baking potato




3 cups milk

1-cup half-and-half

2 tablespoons butter


Drain the clams and save the liquid.

Cut the bacon into small pieces and cook in a large stockpot until well browned. Add in the onion and cook until tender. Add in the clam liquid. Cut the potato into small pieces and add to the mixture in the pot. Season to taste with salt, pepper and Tabasco. Cook covered about 10 to 15 minutes or until the potatoes are fork tender. Add the milk, half-and-half, and clams. Bring to a low boil and remove from heat. Stir in the butter and allow it to melt before serving.