New England Clam Chowder

1. 1

   Cook potatoes until tender.

2. 2

   Melt butter in a medium size saucepan over medium heat. Add onions and celery. Cook, stirring frequently, for 7-8 minute or until tender.

3. 3

   Add finely chopped potatoes to onion and celery.

4. 4

   Combine evaporated milk and flour in small bowl until blended; add to vegetable mixture.

5. 5

   Stir in half & half, clams with juice, water, salt, pepper and crumbled bacon.

6. 6

   Reduce heat to medium-low; cook, stirring frequently, for 15-20 minute or until creamy and lightly thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.