All-American Clam Chowder

Recipe Ingredients

8 slices		Bacon - cut 1/2" pieces
1		Onion - finely chopped (large)
14 oz	397g	Canned minced clams - drained, and Liquid reserved
2		Potatoes - (6 oz ea) - pared, cubed
2 cans		Cream of celery soup
3 cups	711ml	Milk
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

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.

Source:
"Undocumented, but from the WWW"

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