All-American Clam Chowder

Ingredients

Directions

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.

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.