3 slices bacon, diced
1 onion, diced
2 (6 1/2 oz. ea.) cans chopped clams
1 (12 oz.) can evaporated milk
2 (10 oz. ea.) cans cream of potato soup
2 tbsp. lemon juice
1 tbsp. pepper (or to taste)

In a stockpot over medium heat, cook onion with bacon until onion is tender, drain. Stir in clams with juice and remaining ingredients. Bring to a boil, reduce heat to medium low. Simmer for 10 to 15 minutes, stirring occasionally.

Submitted by: Judy Brannock