- 4 small cans chopped clams (drained)
- 5- 6 potatoes (I use red bliss)
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 pieces bacon
- 1 stick butter
- 1/4 c. flour
- 4 c. milk
- 1 c. heavy cream
- salt & pepper to taste
Peel potatoes and cook until tender. While potatoes cook;
In dutch oven, cook bacon until crisp. Remove bacon and
put aside. Add onion and celery to drippings and cook
till tender. Melt butter in a large saucepan.
Add flour and stir until frothy. Slowly add
milk and cream. Cook for a few minutes. Add milk mixture to
celery & onions. Stir in drained clams, potatoes,
crumbled bacon and salt & pepper. Cook over low
heat for 10-15 minutes.
Makes about 2 quarts.
Great served in bread bowls.