" Clammy" Clam Chowder

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READY IN: 1hr 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 6
    slices bacon, diced
  • 12
    cup celery, finely chopped
  • 2
    cups onions, chopped
  • 4
    medium potatoes, peeled and cubed
  • 4
    (6 1/2 ounce) cans chopped clams, juice included
  • 2
    (10 1/2 ounce) cans condensed cream of mushroom soup
  • 2 12
    cups whole milk
  • 1
    tablespoon minced garlic
  • 12
    teaspoon garlic powder
  • 1 12
    tablespoons lemon juice
  • 12
    teaspoon parsley flakes
  • salt and pepper
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DIRECTIONS

  • In a large pot, sauté bacon until brown, leaving grease in pan (shouldn't be much).
  • In a separate pot, par-boil potatoes with garlic powder (potatoes should still be firm), reserving 1 cup potato water in separate bowl.
  • Add to bacon, onion, celery and minced garlic. Sauté until tender.
  • Add clams with juice and lemon juice.
  • Bring to a simmer, stirring occasionally.
  • Add soup, stir constantly as it will thicken.
  • Add reserved potato water; bring to a simmer as it will start to thicken again.
  • Add milk.
  • Continue cooking until desired consistency.
  • Stir in parsley flakes.
  • Add potatoes until desired firmness.
  • Salt and pepper to taste.
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