OLD BAY Seasoning adds just the right blend of spices to season this clam chowder.
Cook bacon in large saucepan on medium heat until crisp. Remove bacon and drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons of the bacon drippings in pan. Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf to pan; cook and stir 8 minutes or until potatoes are tender.
Stir in milk and clams with juice. Bring to boil. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf.
Ladle chowder into soup bowls. Sprinkle with bacon.
For thicker chowder, substitute half-and-half for the milk.