" CLAMMY" CLAM CHOWDER

Provided by Shannon Fernekes

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 slices bacon, diced
1/2 cup celery, finely chopped
2 cups onions, chopped
4 medium potatoes, peeled and cubed
4 (6 1/2 ounce) cans chopped clams, juice included
2 (10 1/2 ounce) cans condensed cream of mushroom soup
2 1/2 cups whole milk
1 tablespoon minced garlic
1/2 teaspoon garlic powder
1 1/2 tablespoons lemon juice
1/2 teaspoon parsley flakes
salt and pepper

Steps:

In a large pot, sauté bacon until brown, leaving grease in pan (shouldn't be much).
In a separate pot, par-boil potatoes with garlic powder (potatoes should still be firm), reserving 1 cup potato water in separate bowl.
Add to bacon, onion, celery and minced garlic. Sauté until tender.
Add clams with juice and lemon juice.
Bring to a simmer, stirring occasionally.
Add soup, stir constantly as it will thicken.
Add reserved potato water; bring to a simmer as it will start to thicken again.
Add milk.
Continue cooking until desired consistency.
Stir in parsley flakes.
Add potatoes until desired firmness.
Salt and pepper to taste.