Clam Chowder

From the kitchen of Mrs. Elizabeth Thompson, Hope Mills

1/2 pound diced bacon
2 cans minced clams
6 cups whole milk
4 cups diced potatoes (uncooked)

Brown the bacon in frying pan. Drain and put into a deep sauce pan. Add the liquid off the clams to the bacon. Stir in the milk and add the potatoes. Cook on low temperature until the potatoes are tender; about 20 minutes. Finally add the minced clams and cook about 10 minutes or more.

Serves 4-5 people.