Clam and Bacon Chowder

Directions

1. 1
   In 3-quart saucepan, cook bacon over medium heat until browned.
2. 2
   Meanwhile, thinly slice green onions; reserve 2 tablespoons sliced green tops for garnish.
3. 3
   With slotted spoon, transfer bacon to paper towels to drain.
4. 4
   Discard bacon fat.
5. 5
   Add green onions, except reserved tops, to saucepan; cook 30 seconds, stirring.
6. 6
   Add milk, clam juice, frozen cauliflower, and au gratin cheese-sauce mix, stirring to blend.
7. 7
   Cover and heat to boiling over high heat, stirring once.
8. 8
   Stir potatoes into mixture in saucepan.
9. 9
   Reduce heat to medium-low and cook, covered, about 8 minutes or until potatoes are tender, stirring occasionally.
10. 10
    Stir in clams and bacon; heat through.
11. 11
    Sprinkle with reserved green onion to serve.