• Cooking Time: 20 min
• Servings: 5-6
• Preparation Time: 15 min
• 2 cans baby clams
• 4 strips bacon
• 2 Tbsp flour
• 1 med onion
• 2-3 potatoes, chopped
• 1/2 can evaporated milk
• 1 cup milk

1. Cut bacon into 1/4 inch strips. Brown bacon, add onions and saute until soft. Add celery and continue to cook until celery brightens. Stir in flour to make a roux.
2. Boil potatoes in salted water until just done. Drain and set aside the potato water.
3. Combine bacon mixture with potatoes. Add milks and clams. Cook to combine and warm, but do not let boil because milk will curdle.

This is a yummy and creamy clam chowder! I remember Grandma Phillips used to make this.