New England Clam Chowda Recipe

Dice the bacon, onions and potatoes In a 2 qt saucepan, render the bacon, cooking until done - it does not need to be crisp Add the onions and gently saute until translucent - don't caramelize them Add the potatoes and toss to coat will the fat Add the clams in their juice Add the milk add the butter Add the salt & pepper to tast - just a pinch of salt - the clam juice is salty Cook on med-low until the potatoes are toothsome. I prefer my clams to have some character, so I base my cooking time on the potatoes. Cook longer = clams softer. Serve with a bread or biscuits of choice (try a cornbread)