Bea's Easy Clam Chowder

5 lbs of russett potatoes
4 cans clams
1 onion
2 cups milk
1/2 pack bacon

1. Stew potatoes and sliced onion in the clam juice and water to cover.

2. Add clams, bacon and milk and simmer until it thickens.

3. Serve with cornbread & chives.

My Favorite Cornbread

1 cast iron skillet heated in oven preheated to 450 degrees.
2 1/2 c yellow cornmeal
1/2 c flour
2 eggs
1 tbsp oil
2 1/2 milk

Beat the egg and oil, add cornmeal and flour and then stir in the milk. Pour into the preheated skillet and bake for 25 minutes.