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Quick Clam Chowder
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| 6 | bacon strips, diced |
| 1/2 cup | finely chopped onion |
| 2 cans(10 3/4 oz each) | cream of potato soup, undiluted |
| 1 1/2 cups | milk |
| 3 cans (6 1/2 oz each) | minced clams, undrained |
| 1 Tbsp | lemon juice |
| 1/4 tsp | thyme |
| 1/4 tsp | pepper |
| Minced fresh parsley |
In a large skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels; drain, reserving 1 Tbsp drippings.
In the same skillet, sauté onion in the 1 Tbsp drippings Neil tender.
Stir in soup and milk.
Add the clams, lemon juice, thyme, pepper and bacon.
Cook until heated through.
Garnish with parsley.
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