• 6 -7 pieces bacon, cut into small pieces
  • 1 medium onion, chopped
  • 2 (5 ounce) cans baby clams, with juice reserved
  • 6 -7 potatoes, cubed
  • 2 (10 1/2 ounce) cans cream of celery soup
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tablespoon butter
  • 1 teaspoon dried dill weed
  • 1 Add bacon to sauce pan and cook on medium low heat until crispy.
  • 2 Add onion and cook until translucent.
  • 3 Add clam juice from both cans.
  • 4 Add potatoes.
  • 5 Cook and cover until potatoes are fork tender, about 15-20 minutes.
  • 6 Stir occasionally so potatoes won't stick.
  • 7 Add clams, soup, cream, milk, and dill weed.
  • 8 Stir together.
  • 9 Add butter and let melt into the chowder.
  • 10 Cook for about 30-45 minutes or until thickened.
  • 11 Stir occasionally.