Clam Chowder

1. 1

   Dice and cook potatoes in 6 qt.

2. 2

   Dutch oven, set aside.

3. 3

   Do not drain.

4. 4

   Cook, drain and crumble bacon.

5. 5

   Cook celery and onions in skillet with a small amount of fat left over from the bacon.

6. 6

   Put bacon in skillet with onions and celery on very low heat.

7. 7

   Drain clams and tuna and add to skillet, allow to simmer for a few minutes.

8. 8

   Pour contents of skillet in pan with potatoes and add milk.

9. 9

   Cook on low heat until almost boiling.

10. 10

    Add corn starch to cold water and stir into soup.

11. 11

    Cook until solids stay suspended when soup is stirred, thicken more if needed.

* Per serving · 4 servings · Values may vary.