| | Directions | | Drain liquid from cans of chopped clams into measuring cup. Add enough water to make 2 cups. Pour liquid into a saucepan. In skillet, brown bacon and add to saucepan. Add cubed potatoes and clam chowder soup. Heat through. When ready to serve, stir in chopped clams and half-and-half. Heat only until hot again, do not boil. |
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| Ingredients | | - |  | 1 can New England Clam Chowder soup (large can) |
| - | | 2 cans chopped clams (small cans) |
| - | | 3 potatoes, peeled and cut inch cubes |
| - | | 4 slices cacon, cut into pieces |
| - | | 2 cups half-and-half |
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