NEW ENGLAND CLAM CHOWDER

 

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Backstory

Ingredients

  • 1/4 C diced bacon
  • 1/4 C minced onion
  • 1 can cream of potato soup
  • 3/4 C milk
  • 2 cans (7-8 oz each) minced clams
  • 1 Tablespoon lemon juice
  • 1/8 tsp pepper

Directions

  • Cook bacon and onion until bacon is crisp and onion is tender. Stir in soup and milk. Heat through, stirring occasionally. Stir in clams with liqour), lemon juice and pepper. Makes 4- 1 cup servings.

Categories: Chowder  Shellfish  Soup 
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