Thick and Creamy New England Clam Chowder

Be sure to add clams near the end of cooking time to prevent them from getting tough.
Thick and Creamy New England Clam Chowder
Thick and Creamy New England Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6-7

    pieces of bacon, cut into small pieces

  • 1

    medium onion, diced

  • 1

    rib celery, diced

  • 2

    (5 oz.) cans baby clams with the juice reserved

  • 6-7

    potatoes, cubed

  • 2

    cans cream of celery soup

  • 1

    cup heavy cream

  • 1

    cup milk

  • 1

    Tbs. butter

  • 1

    tsp. dried dill weed (may use a bit less)

Directions

1. Cook bacon in sauce pan until crispy. 2. Add onion and celery, cook until translucent. 3. Add clam JUICE from both cans. 4. Add potatoes 5. Cover and cook until potatoes are fork tender, about 15-20 minutes. Stir occassionally to prevent potatoes from sticking. 6. Add soup, cream, milk and dill weed. Add butter and let melt into chowder. 7. Cook for 20-35 minutes, then add clams about 10-15 minutes before end of cooking.

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