Serves 2.
2 slices bacon
1 medium onion, chopped
1 large potato, diced (about 1 1/2 cups)
1 C bottled clam juice
6 1/2 oz canned minced clams
1 C milk
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1. In a medium saucepan, over low heat, cook bacon until crisp. Remove, crumble and set aside.
2. Add onion, increase heat to medium, and saute until golden, about 8 minutes.
3. Add the diced potatoe. Toss and coat with fat and saute about 2 minutes.
4. Add the clam juic, the clam juice drained from the clams, and the milk. Bring to a gentle simmer, and cook 10 minutes, until potatoes are tender.
5. Add the chopped clams and heat through.
6. May be served immediately, but the texture of the chowder will improve with standing. Let stand at room temperature for at least 1 hour, then reheat gently. Or, refrigerate overnight.
