Clam Chowder

6 bacon strips, diced
1/2 cup finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
3 cans (6-1/2 ounces each) minced clams, undrained
1 tablespoon lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Minced fresh parsley

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. drain, reserving 1 tablespoon drippings.

In the drippings, saute onion until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; heat through. Garnish with parsley. Makes 5 servings.