Potato Clam Chowder

This classic soup is always a success when served as an appetizer.

Ingredients

  • 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

    How to make it 


  • 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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