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NEW ENGLAND CLAM CHOWDER

It doesn’t have to be sweater weather to enjoy this delicious soup! Featuring canned diced potatoes, clam juice and chopped clams, this soup can be made in just 20 minutes, so you can have a hearty, homemade meal on the table in no time.

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes

INGREDIENTS:

2 bacon strips, chopped
2 stalks celery, diced
1 small onion, diced
1 tablespoon all-purpose flour
1 (14.5-ounce) can diced potatoes, drained
1 (10.5-ounce) can clam juice
1 (6.5-ounce) can chopped clams
1 cup milk
Salt and ground white pepper to taste
Oyster Crackers, optional

PREPARATION:

In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.

In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.

Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.