We went to Indiana to visit family and figured I’d keep the Soup Sunday routine going!
It was a little chilly, by our standards and Hubby and I had agreed that we should make this soup since the original recipe came from my sister in law and it had been awhile since we made it … a quick stop at Costco (and a couple hundred dollars less), we had the essentials to making this!
New England style is creamy … Manhattan is red and chunky. And if you’ve been reading for any length of time, you probably picked up that Hubby HATES chunky tomatoes in cooked dishes. For someone who is a big fan of food, he certainly can be picky at times 😉
Just for the record, I do not like clam chowder, normally. And this recipe, I mean, all the ingredients were pretty much processed and well, I’m trying to avoid that stuff … but, heck, its the holiday and we are with a large family … so why not!
Yes, it is a little indulgent and I would suggest you not make it every day. But please, whatever you do, give it at least ONE shot … I think you’ll be glad you did!
Here’s what you need:
1 pound of bacon, cooked and crumbled (save a lot of the bacon grease in the skillet)
2 medium onion, chopped
4 cans of baby clams
5 cans of diced potatoes, drained
3 cans of cream of celery soup
2 cups half and half
2 cups milk
2 tsps dry dill
Cook onion in the bacon grease until translucent and soft. Add the juice from the clams (set clams aside) and the potatoes to the pan and cook til the taters are tender, 15 to 20 minutes.
Add the balance of the ingredients, stir and let simmer 45 minutes or so until thick. Add the clams towards the end.
Dish up into some pretty bowls, top with a little more bacon bits if you have … ENJOY!
This makes a lot and was more than enough to feed 12 of use with about 3 servings leftover for my father in law. We put these in 3 containers and stuck them in the freezer for an easy, later meal.