Classic All-American Clam Chowder
All-American Clam Chowder recipe 95
cut crosswise into 1/2 inch pieces
canned, minced, drained, liquid reserved
soup, cream of celery
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.