New England Clam Chowder - 4 Points Recipe Source: Unknown 2 slices bacon, cut into 1/2 inch pieces 1 medium onion, chopped (1/2 cup) 2 cans (6 1/2 oz. each) minced clams, drained and liquid reserved 2 medium, potatoes, diced (2 cups) dash of pepper 2 cups skim milk Cook bacon and onion in 2-quart saucepan over medium-high heat, stirring frequently, until bacon is crisp. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, clam liquid, potatoes and pepper into onion mixture. Heat to boiling; reduce heat to medium. Cover and cook about 15 minutes or until potatoes are tender. Stir in milk. Heat stirring occasionally, just until hot (do not boil) Makes 4 servings.