Categories: Main Dish, Seafood, Stew
Ingredients
- 6 -7 pieces bacon, cut into small pieces
- 1 medium onion, chopped
- 2 (5 ounce) cans baby clams, with juice reserved
- 6 -7 potatoes, cubed
- 2 (10 1/2 ounce) cans cream of celery soup
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon dried dill weed
Directions
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Add bacon to sauce pan and cook on medium low heat until crispy.
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Add onion and cook until translucent.
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Add clam juice from both cans.
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Add potatoes.
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Cook and cover until potatoes are fork tender, about 15-20 minutes.
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Stir occasionally so potatoes won’t stick.
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Add clams, soup, cream, milk, and dill weed.
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Stir together.
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Add butter and let melt into the chowder.
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Cook for about 30-45 minutes or until thickened.
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Stir occasionally.