" Clammy" Clam Chowder
Ingredients
- 6 slices bacon, diced ⓘ
- 1/2 cup celery, finely chopped ⓘ
- 2 cups onions, chopped ⓘ
- 4 medium potatoes, peeled and cubed ⓘ
- 4 (6 1/2 ounce) cans chopped clams, juice included
- 2 (10 1/2 ounce) cans condensed cream of mushroom soup ⓘ
- 2 1/2 cups whole milk ⓘ
- 1 tablespoon minced garlic ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1 1/2 tablespoons lemon juice ⓘ
- 1/2 teaspoon parsley flakes
- salt and pepper ⓘ
Instructions
- In a large pot, saute bacon until brown, leaving grease in pan (shouldn't be much).
- In a separate pot, par-boil potatoes with garlic powder (potatoes should still be firm), reserving 1 cup potato water in separate bowl.
- Add to bacon, onion, celery and minced garlic. Saute until tender.
- Add clams with juice and lemon juice.
- Bring to a simmer, stirring occasionally.
- Add soup, stir constantly as it will thicken.
- Add reserved potato water; bring to a simmer as it will start to thicken again.
- Add milk.
- Continue cooking until desired consistency.
- Stir in parsley flakes.
- Add potatoes until desired firmness.
- Salt and pepper to taste.
Nutrition & Diet Analysis (per serving)
627
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).