Potato Clam Chowder

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1/2 pound sliced bacon, diced 2 large onions, chopped 3 cans (6-1/2 ounces each) minced clams

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a Dutch oven or soup kettle, cook bacon over medium heat until crisp.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, sauté onions until tender.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Stir in the clams, soup, milk, cream, salt, pepper and bacon; heat through. Serves 8. (2 quarts).[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest