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Christina's Clam Chowder

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Course Soup

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