Christina's Clam Chowder
Ingredients
- 6-7 Pieces of Bacon Cooked and Cut into small pieces
- 1 Medium Yellow Onion
- 10 ounces Can Baby Clams With Juice Reserved
- 6-7 Potatoes Cubed
- 21 ounces Cream of Celery Soup
- 1 Cup Heavy Cream
- 1 Cup Milk
- 1 tbsp Butter
- 1 tsp Dried Dill Weed
Instructions
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
Notes
Props to https://www.food.com/recipe/thick-and-creamy-new-england-clam-chowder-52272