Myrtis' Clam Chowder

Directions

1. 1
   Add onions and bacon to large pot - I used my cast iron one.
2. 2
   Spray a little butter spray if needed and start browning the onions and bacon.
3. 3
   Once the onions are clear and the bacon is beginning to brown add the diced potatoes and brown them a little, too.
4. 4
   Add enough water to just cover the potatoes and stir through to the bottom to get the good bits off the bottom of the pot.
5. 5
   Cook the potatoes until soft.
6. 6
   At this point, I was suppose to pour off the water, but it had pretty much all cooked down, so I did not need to.
7. 7
   I added the juice from the 2 cans of clams and the Evaporated Milk at this point and let it cook down a little more.
8. 8
   Add that butter and let it melt into the soup - add pepper ( and Salt ) to taste and stir - and let it cook down a little more.
9. 9
   When you think the Chowder is just about ready to eat, add the two cans of baby clams - and stir - and let it cook down a little more.
10. 10
    Put a loaf of Rustic Bread in the stove, set pre-heat to 325 degrees, and let it get nice and crusty to serve with the Chowder.
11. 11
    When you can not stand it any longer the Chowder is Ready !
12. 12
    Serve heaping bowls of Chowder with chunks of crusty bread, lots of butter and Enjoy !