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This recipe comes from an old college friend. Pair steaming bowlfuls with sourdough bread and a green salad.
-- Kristy Doty, Riverside, California
You Will Need
1/2 pound sliced bacon, diced
2 large onions, chopped
3 cans (6-1/2 ounces each) minced clams
3 cups diced unpeeled potatoes
1/2 cup chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups milk
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper
What to Do
1. In a Dutch oven or soup kettle, cook bacon over medium
heat until crisp.
2. Using a slotted spoon, remove to paper towels;
drain, reserving 2 tablespoons drippings. In the drippings,
sauté onions until tender.
3. Drain clams, reserving juice. Set clams aside. Add the
potatoes, clam juice and broth to the onions. Cook over
medium heat for 15 minutes or until potatoes are tender.
4. Stir in the clams, soup, milk, cream, salt, pepper and bacon; heat
through.
Serves 8 (2 quarts)
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