Quick Clam Chowder

By CandyH

Ingredients

• 3 slices of bacon
• 1/2 large onion, chopped
• 2/3 cup celery, chopped
• 1 can cream of potato soup
• 8 oz. clam juice
• 2 cans minced clams, undrained
• 1 large russet potato, peeled and diced
• 1/4 c. cream (or half and half or milk)
• chopped parsley
• salt and pepper

Preparation

Step 1

Cook bacon until crisp in a small dutch oven or a large saucepan. Remove and crumble. Saute the onion and celery in 1 Tbsp. of the bacon grease until softened. Add the potato soup, clam juice, undrained clams, and the potato and cook about 10 minutes or until the potato is tender. Add the cream and chopped parsley. Season with salt and pepper and add the crumbled bacon.