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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