1/2 c. diced bacon
1/2 c. minced onion
2 cans cream of potato soup
1 1/2 c. milk or half and half
3 (10 oz.) cans whole baby clams
2 tbsp. lemon juice
1/2 tsp. freshly ground pepper, or more to taste
1/2 tsp. dill, or more to taste

Cook the diced bacon in a large stock pot until partially cooked. Add the onions and cook along with the bacon until onions are translucent. Drain off the bacon grease and discard.

Add the potato soup, milk, clams, lemon juice, pepper and dill. Heat the chowder without bringing to boil. Serve with oyster crackers. Serves 8.