Ingredients Jump to Instructions ↓

  1. 8 slices Bacon - cut 1/2" pieces

  2. 1 Onion - finely chopped (large)

  3. 14 oz 397g Canned minced clams - drained, and Liquid reserved

  4. 2 Potatoes - (6 oz ea) - pared, cubed

  5. 2 cans Cream of celery soup

  6. 3 cups 711ml Milk

  7. 1/8 teaspoon 0.6ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon to paper toweling to drain. Coarsley chop bacon and set aside Carefully pour off all but 1 Tablespoon of the bacon fat. Add the onion to the Dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes. Add the reserved liquid from the clams and the potatoes. Lower heat; simmer, covered, until the potatoes are tender, about 15 minutes.

  2. Add the celery soup, milk and pepper to the Dutch oven. Gently heat through; do not boil. Stir in the reserved clams and bacon. Gently heat through. Serve the chowder immediately.


Send feedback