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Thick & Creamy New England Clam Chowder

DianeDiane Brooks
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Makes 4-6 servings

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Thick & Creamy New England Clam Chowder photo Save this recipe 2
Makes 4-6 servings


  • 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
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  • 1

    Add bacon to sauce pan and cook on medium low heat until crispy.

  • 2

    Add onion and cook until translucent.

  • 3

    Add clam juice from both cans.

  • 4

    Add potatoes.

  • 5

    Cook and cover until potatoes are fork tender, about 15-20 minutes.

  • 6

    Stir occasionally so potatoes won’t stick.

  • 7

    Add clams, soup, cream, milk, and dill weed.

  • 8

    Stir together.

  • 9

    Add butter and let melt into the chowder.

  • 10

    Cook for about 30-45 minutes or until thickened.

  • 11

    Stir occasionally.

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