Creamy Clam Chowder

1. 1

   Heat potatoes, shallots, broth and garlic to boiling in Dutch oven; reduce heat to low.

2. 2

   Cover and simmer about 12 minutes or until potatoes are tender.

3. 3

   Cool slightly.

4. 4

   Place 1/2 of potato mixture in blender, cover and blend about 15 seconds or until smooth.

5. 5

   Stir back into potato mixture in Dutch oven.

6. 6

   Stir in milk, pepper, the clams and bacon.

7. 7

   Heat over medium heat, stirring frequently, until hot.

8. 8

   Sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.