Clam Chowder
2
cans minced clams (12 – 16 ounces total)
1
package bacon (12 – 16 ounces)
1
large sweet onion
1
large baking potato
Salt
Pepper
Tabasco
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.