Ingredients
6 bacon strips, diced1/2 cup finely chopped onion2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted1-1/2 cups milk3 cans (6-1/2 ounces each) minced clams, undrained1 tablespoon lemon juice1/4 teaspoon dried thyme1/4 teaspoon pepperMinced fresh parsley
Preparation
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.
