Shelly's Recipe

EASY NEW ENGLAND CLAM CHOWDER

Category: Chowders

1/2 cup diced bacon
1/2 cup minced onion
2 tbsp flour
2 tbsp butter
3 cans condensed cream of potato soup
2 can condensed cream of celery soup
2 cups milk
5 (7-8 oz.) cans minced clams (with their juice)
1 bottle clam juice
4 tsp fresh sniped Parsley
1/4 tsp thyme leaves
2 tbsp fresh squeezed lemon juice
1/4 tsp pepper and salt
1 bay leaf

In a large sauce pan, cook and stir diced bacon, onion and 2 tablespoons clam juice from the bottle, until bacon is crisp and onion is tender. In a large soup pot, melt 2 tablespoons butter, add 2 tablespoons flour and 2 tablespoons clam juice and stir until paste forms.

Gradually whisk in 1/2 cup milk until smooth. Stir in soups and the remaining milk, along with remaining clam juice from the bottle. Heat through, stirring occasionally. Stir in clams and their juice, lemon juice, parsley, thyme, pepper and bay leaf. Salt to taste. Heat through. Remove bay leaf. Serve. Garnish with more fresh sniped parsley and oyster crackers.