Thick and Creamy New England Clam Chowder

INGREDIENTS Nutrition
SERVINGS 4-6 UNITS US
6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6 -7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

DIRECTIONS
Add bacon to sauce pan and cook on medium low heat until crispy.
Add onion and cook until translucent.
Add clam juice from both cans.
Add potatoes.
Cook and cover until potatoes are fork tender, about 15-20 minutes.
Stir occasionally so potatoes won’t stick.
Add clams, soup, cream, milk, and dill weed.
Stir together.
Add butter and let melt into the chowder.
Cook for about 30-45 minutes or until thickened.
Stir occasionally.

MORE RECIPES for diabetic, low carb, low cal, gluten free,
and other healthy recipes here >
www.facebook.com/groups/Healthybodywithjean
.
Food.com

Source: (71) Facebook

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s