NEW ENGLAND CLAM CHOWDER

3 or 4 slices bacon, cut-up

1 medium-size onion, chopped
2 cans (8-oz each) clams, drained
3 medium to large garlic cloves, minced
3 medium-size potatoes, peeled and cubed
1 1/2 cups water
1 tsp salt
1/2 tsp freshly ground black pepper
1 can (13-oz) evaporated milk
Extra crumbled fried bacon for garnish, if desired
Chopped parlsey for garnish, if desired

In a medium skillet, cook the bacon and onion until bacon is browned and onion is tender.  Drain off grease and place bacon and onion into a crockpot or slow cooker.  Add the clams, garlic, potatoes, water, salt, and pepper. 

Place the lid on the cooker and cook on low 6 to 8 hours or on high 2 to 4 hours until the potatoes are tender.  During the last hour of cooking, add the milk and stir to blend together well.  Replace lid.

To serve, ladle into bowls and top with garnishes if desired.

Yield: 4 servings

Note: Bing File Photo