Recipe - Barbara Bushs All-American Clam Chowder

7 ounce Clams, canned with liquid, *
see note
3 sl Bacon
One half cup Onion, minced
1 cup Potatoes, cubed
1 cn Cream of celery soup
1 One half cup Milk
1 ds Black pepper

* Save the clam liquor.

Cook bacon in frying pan until crisp. Remove, drain and break into 1"
pieces. Brown onion in bacon fat. Add clam liquor and potatoes. Cover. Cook
over low heat until potatoes are done (about 15 minutes). Blend in bacon
pieces, minced clams, and other ingredients. Heat, but don't boil. Bacon
may be used for garnish. Serves 4.

Recipe by: Barbara Bush Posted to TNT Prodigy's Recipe Exchange
Newsletter by Sherry Zeiss zeiss@tab.com on Jul 11, 1997