Condensed cream of potato soup makes this an easy and quick recipe.
|6 slices||Bacon, 1/3 lb. raw|
|2 10.75-oz. cans||Cream of Potato Soup, condensed|
|2 6.5-oz. cans||Clams, chopped|
|1/2 tsp.||Cracked Black Pepper|
|1 cup||Oyster Crackers, (optional)|
Dice the Bacon and fry till crisp in a 2 quart or larger pot. Remove the bacon with a slotted spoon and set aside. Chop the Onion and sauté in the bacon grease over medium heat about 5 minutes.
Add the Flour to the sautéed onion and stir to blend in with the grease. Add the condensed Cream of Potato Soup and stir in the Milk. Drain the liquid from the cans of chopped Clams into the pot, but do not add the clams at this time. Add the Butter, Bay Leaf and Cracked Black Pepper.
Heat to steaming hot, but not quite boiling, over medium heat, stirring frequently. Reduce or turn off the heat and stir in the clams and bacon. Serve warm, optionally with Oyster Crackers.
Source: Kim Langeneckert, my sister-in-law.
Yield: 6 cups
Nutrition Facts per Serving:
18g Fat (41.1% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
2 Lean Meat
1/2 Non-Fat Milk
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