ALL-AMERICAN CLAM CHOWDER (BUSH FAMILY FAVORITE)

—–LIZ JONES VXRF36B—– 6 slices Bacon — cut diagonal 1/2″pc

1 Large onion — finely chopped

14 ounces Canned minced clams — emptied

liquid indifferent 2 Potatoes;(6oz ea) pared — as well as cubed (2 cups)

2 cans Cream of celery soup

3 cups Milk

1/8 teaspoon Pepper

1. Cook a bacon in a Dutch oven over middle feverishness until crisp. Remove a bacon with a slotted ladle to paper toweling to drain. Coarsley clout bacon as well as set aside. 2. Carefully flow off all though 1 Tablespoon of a bacon fat. Add a onion to a Dutch oven; prepare over medium-low feverishness until proposal as well as easily browned, about 6 minutes. Add a indifferent glass from a clams as well as a potatoes. Lower heat; simmer, covered, until a potatoes have been tender, about fifteen minutes. 3. Add a celery soup, divert as well as peppers to a Dutch oven. Gently feverishness through; do not boil. Stir in a indifferent clams as well as bacon. Gently feverishness through. Serve a chowder immediately.

Family Circle 6/92 *