What you need:

  • 10.75 oz can of condensed cream of potato soup
  • 6.5 oz can of minced clams with juice
  • 3 slices of bacon
  • 1/3 c onion, chopped
  • 1/2 c milk
  • 1/4 c celery, chopped
  • 1/8 t pepper
  • 2 T butter

What you do:

  • Cook bacon in skillet until crispy; set aside.  In a medium
    saucepan, saute onion and celery in butter until tender.  Add
    clams with juice, soup, milk, and pepper.  Crumble bacon and
    add to mixture; stir.  Heat on low 10-12 minutes, not allowing
    soup to go beyond a simmer; serve.   
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