New England Clam Chowderr

Submitted by jackie a.

"This is a combination of several Chowders I have had in the past. It reminds me of the Clam Chowder I had for the first time I was in Boston. Creamy and delicious."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 medium onion, chopped
• 7 pieces bacon, cut into small pieces
• 1⁄2 cup of diced peeled carrot
• 3 (6 1/2 ounce) cans of chopped clams, juice reserved
• 1⁄2 cup diced celery
• 7 medium potatoes, cubed
• 2 (10 1/2 ounce) cans cream of celery soup
• 1 cup heavy cream
• 1 teaspoon salt (to taste)
• 1⁄2 teaspoon ground pepper, to taste
• 1 cup milk
• 1 tablespoon butter
• 1 cup bottled clam juice
• 1 teaspoon dill weed

directions

1. Add bacon to a large sauce pan and cook on medium low heat until crispy.
2. Add onion and cook till translucent.
3. Add carrots and celery to the onions until they soften.
4. Add potatoes.
5. Cover and cook until potatoes are fork tender, about 15-20 minutes.
6. stir potatoes occasionally so they do not stick.
7. Add soup, cream, milk and dill weed.
8. Stir together often.
9. Add salt, pepper and butter and let butter melt into the chowder.
10. Cook for 30 to 45 minutes.
11. Add the Clams to heat through then serve.