" Clammy" Clam Chowder

Name: " 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

12 ingredients

12 steps

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

Directions

1

In a large pot, saute bacon until brown, leaving grease in pan (shouldn't be much).
2

In a separate pot, par-boil potatoes with garlic powder (potatoes should still be firm), reserving 1 cup potato water in separate bowl.
3

Add to bacon, onion, celery and minced garlic. Saute until tender.
4

Add clams with juice and lemon juice.
5

Bring to a simmer, stirring occasionally.
6

Add soup, stir constantly as it will thicken.
7

Add reserved potato water; bring to a simmer as it will start to thicken again.
8

Add milk.
9

Continue cooking until desired consistency.
10

Stir in parsley flakes.
11

Add potatoes until desired firmness.
12

Salt and pepper to taste.