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Christina's Clam Chowder

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Course: Soup
Ingredients Method Notes

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

Method
 

  1. Add bacon to sauce pan and cook on medium low heat until crispy.
  2. Add onion and cook until translucent.
  3. Add clam juice from both cans.
  4. Add potatoes.
  5. Cook and cover until potatoes are fork tender, about 15-20 minutes.
  6. Stir occasionally so potatoes won't stick.
  7. Add clams, soup, cream, milk, and dill weed.
  8. Stir together.
  9. Add butter and let melt into the chowder.
  10. Cook for about 30-45 minutes or until thickened.
  11. Stir occasionally.

Notes

Props to https://www.food.com/recipe/thick-and-creamy-new-england-clam-chowder-52272