Thick and Creamy New England Clam Chowder Recipe

Ingredients:

Serves 4 to 6

• 6 -7 pieces bacon , cut into small pieces
• 1 medium onion , chopped
• 2 (5 ounce) cans baby clams , with juice reserved
• 6 -7 potatoes , cubed
• 2 (10 1/2 ounce) cans cream of celery soup
• 1 cup heavy cream
• 1 cup milk
• 1 tablespoon butter
• 1 teaspoon dried dill weed

Directions:

1. 1
   Add bacon to sauce pan and cook on medium low heat until crispy.
2. 2
   Add onion and cook until translucent.
3. 3
   Add clam juice from both cans.
4. 4
   Add potatoes.
5. 5
   Cook and cover until potatoes are fork tender, about 15-20 minutes.
6. 6
   Stir occasionally so potatoes won't stick.
7. 7
   Add clams, soup, cream, milk, and dill weed.
8. 8
   Stir together.
9. 9
   Add butter and let melt into the chowder.
10. 10
    Cook for about 30-45 minutes or until thickened.
11. 11
    Stir occasionally.