| | Directions | | Bring potatoes to boil in salted water (enough to cover) in large saucepan. Reduce heat to simmer; cover and cook 10 min. Drain and set aside. Cook bacon and set aside. Sauté onion and celery in bacon grease until tender, about 5 min. Stir in butter and flour along with clam juice. Cook about 10 min. In the same pan used for the potatoes, add cream, bacon cut into small pieces, milk and flour / vegetable mixture. Whisk until smooth. Return the pan to med. high heat. Add potatoes and salt. Return to med. high heat stirring often. Add clams along with their juice. Heat about 5 min. Serves 6 to 8. |
|
|
| Ingredients | | - |  | 4 potatoes, peeled and cubed. (medium) |
| - | | 2 slices bacon, fried |
| - | | 2/3 cup onion, diced |
| - | | 2/3 cup celery, diced |
| - | | 2 tablespoons butter |
| - | | 1/2 cup all-purpose flour |
| - | | 2 - 8 ounce bottles clam juice |
| - | | 2 cups whipping cream |
| - | | 1 1/2 cups milk |
| - | | 1/2 teaspoon Salt |
| - | | 5 - 6.5 ounce cans chopped clams and juice |
| |
| |
