Clam Chowder

         Yield: 4 Servings
Categories: Seafood, Soups & Stews, American

6 1/2 oz (1 can) baby clams; (Geisha) 8 oz Clam juice 4 sl Bacon; diced 1 md Onion; diced 2 lg Russet potatoes; peeled, -diced Milk; as needed to thin Drain clams and reserve juice. Saut? diced bacon in large pot. Remove bacon, drain off most of the fat and add onion and potatoes to bacon drippings. saut? lightly. Add clam juice to pot and simmer until potatoes are tender. pur?e half of the potato mixture in a food processor. Return to pot, add clams and heat. If too thick for your taste add a little milk. NOTES : Rich and delicious canned clams, onion, potatoes, clam broth and bacon; thinned with milk. Other clams could be used but the Geisha Baby Clams are very tender. (Not cut up rubber bands.) Recipe by: Marybeth Bontadelli