| | Directions | | In large pan, bring potatoes, water, margarine, salt, pepper, thyme and onion flakes to boil. Cook till potatoes are soft. Meanwhile, saut bacon and celery in frying pan for 15 minutes. Drain and add to potatoes. Add cream of chicken soup and clams. Simmer 30 minutes. Add half & half; heat through but DO NOT BOIL. If too thick, add some water. You may substitute sausage for clams. Yield: 6 servings. |
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| Ingredients | | - |  | 3 1/2 cups cubed potatoes |
| - | | 6 cups water |
| - | | 1/4 cup margarine or butter |
| - | | 2 teaspoons salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 teaspoon Thyme |
| - | | 1 tablespoon onion flakes |
| - | | 6 slices bacon, cut inch small pieces |
| - | | 2 stalks celery, cut inch small pieces |
| - | | 1 can cream of chicken soup (10.75 ounce can) |
| - | | 1 can drained, minced clams (6.5 ounce can) |
| - | | 1/2 cup half & half |
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