Clam Chowder

1. 1

   Cook bacon in medium skillet over medium heat until crisp. Remove to paper towels to drain.

2. 2

   Discard all but 2 tablespoons bacon drippings.

3. 3

   Saute onion in drippings for 4 to 5 minutes. Add clam juice and potatoes.

4. 4

   Cover; cook over low heat until potatoes are tender, about 15 minutes.

5. 5

   Reserve a few pieces of bacon for garnish.

6. 6

   Add remaining bacon, minced clams, cream of celery soup, milk and pepper; cook over low heat until heated through.

7. 7

   Garnish with reserved bacon.

8. 8

   Serve with crackers, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.