Creamy clam chowder with diced potatoes, two types of onion and smokey bacon.

Clam Chowder

2 slices bacon, chopped

1 medium onion, chopped fine

2 celery ribs, chopped fine

3 tablespoons butter

4 cups milk

3 (6 1/2-ounce) cans minced clams including liquid

2 cups potatoes, diced

1/4 cup chopped green onions

1. In a heavy saucepan cook the bacon, the onion, and the celery in the butter over medium-low heat, stirring, until the vegetables are softened, add the milk, clams with the liquid, potatoes, salt and pepper.
2. Simmer the chowder, stirring occasionally, for 15 minutes, or until potatoes are tender.
3. Stir in the green onions.

Makes about 8 cups.