Thick And Creamy New England Clam Chowder

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.