Recipe: New England Clam Chowder

New England Clam Chowder
Rec.food.recipes/Idlewind/1997

6 large potatoes
1 yellow onion
6 slices bacon
1 quart whole milk
1 can baby clams 16 oz.
salt and pepper to taste

Fry up the bacon, drain, crumble, set aside. Reserve 1 teaspoon of bacon grease. Peel and chop onion into small pieces. Fry onions in bacon grease until translucent but still firm. Set aside. Peel and chop potatoes into small dice. Combine with milk and onions, cook on medium until potatoes are cooked. Remove about 2 cups of potatoes and mash them. Add them back to the pot and stir to thicken soup. Add the bacon and clams (including clam juice), heat until clams are warm. (Do not overcook clams, as they get tough and disturbing.) Add salt and pepper to taste. Serve while still hot, refrigerate leftovers.