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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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The original idea for this recipe is from my mom. Although it is very good, I had to make several changes. If you enjoy seafood in excess, you'll love this. I prefer to do the potatoes separately, then add at the end of cooking time. I find that it makes the potatoes perfect. Ingredients:
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 |
Directions:
1. In a large pot, sauté bacon until brown, leaving grease in pan (shouldn't be much).
2. In a separate pot, par-boil potatoes with garlic powder (potatoes should still be firm), reserving 1 cup potato water in separate bowl.
3. Add to bacon, onion, celery and minced garlic. Sauté until tender.
4. Add clams with juice and lemon juice.
5. Bring to a simmer, stirring occasionally.
6. Add soup, stir constantly as it will thicken.
7. Add reserved potato water; bring to a simmer as it will start to thicken again.
8. Add milk.
9. Continue cooking until desired consistency.
10. Stir in parsley flakes.
11. Add potatoes until desired firmness.
12. Salt and pepper to taste.
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