New England Clam Chowder

• 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
• 6-7 Strips Bacon

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.