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New England Clam Chowder
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2 cans clams and juice
1/4 lb. bacon, diced
1 lg. onion, sliced or use green
onions
Salt to taste
2 lg. potatoes, diced
Milk
2 tbsp. butter
Pepper to taste
Parsley
1/4 tsp. dried thyme
Cook bacon until crisp. Cook onion until tender. Add potatoes and some water and cook until potatoes are tender. Add other ingredients and put hard butter on top. When butter melts, soup is done. Serves 8. Margie Johnson
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