New England Clam Chowder

Is that the red or the white?

Scott's Tips: 

Throw the entire damn stick of butter in, it's butter! Maybe a little more dill weed and the whole pack of bacon! No one is looking!

Servings: 
6 Servings
Prep Time: 
30 Minutes
Cook Time: 
90 Minutes
Ingredients: 
6-7
Strips
Bacon
1
Medium
Onion
2
Cans
5oz Baby Clams
2
Cans
Cream of Celery Soup
6-7
Medium
Red Potatoes
1
Cup
Milk
1
Cup
Heavy Cream
4
Tablespoons
Butter
2
Teaspoons
Dill Weed
2
Tablespoons
Flour
Instructions: 
  1. Add bacon to sauce pan and cook on medium low heat until crispy.
  2. Add onion and cook until translucent.
  3. Add flour and cook for a few minutes. This will make a thick paste, so leave the bacon grease in.
  4. Add clam juice from both cans.
  5. Add potatoes.
  6. Cook and cover until potatoes are fork tender, about 15-20 minutes.
  7. Stir occasionally so potatoes won't stick.
  8. Add clams, soup, cream, milk, and dill weed.
  9.  Stir together.
  10. Add butter and let melt into the chowder.
  11. Pepper
  12. Cook for about 30-45 minutes or until thickened.
  13. Stir occasionally.

*For a slower cook add everthing in after Step 3 and simmer for 2 hours. Watch the salt, the soup and bacon have plenty.