Barbara Bush’s All-American Clam Chowder – Soups

7 ounces clams, canned with liquid — * see note

3 slices Bacon

1/2 cup Onion — minced

1 cup Potatoes — cubed

1 can Cream of celery soup

1 1/2 cups Milk

1 dash Black pepper

— * see note

* 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.