2 (10-3/4oz.) cans condensed cream of potato soup, undiluted
1-1/2 cups milk
3 (6-1/2 oz.) cans minced clams, undrained
1 tablespoon lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Fresh parsley, minced (optional)
Directions
In a large saucepan, cook bacon strips over medium heat until nice and crisp; drain on paper towels. Reserve 1 tablespoon of bacon drippings. Saute onion in the bacon drippings until tender.
Stir in potato soup and milk. Next, add the clams, lemon juice, thyme, pepper and bacon; heat thoroughly. Garnish with parsley.
