Cooking & Baking
In reply to the discussion: Remembering the food of my childhood [View all]Vinca
(50,237 posts)Saute 3 strips of bacon in a pan until barely crisp and remove to paper towels. Add a small, chopped onion to a little bit of the bacon fat and saute until just translucent. Drain 2 cans of baby clams and add the clam juice to the onions. Chop 3 medium potatoes into cubes and add to the onions and clam juice, cover and cook on low-medium burner until fork tender. Finally add the drained clams, a can of cream of celery soup and a cup of half and half or light cream or half heavy cream/half milk. Throw in a T. of butter and season with pepper and a little dried dill. Cook for 15 - 20 minutes on low heat. Makes 2 - 3 servings (or more if you're not pigs like we are).
After I drain the clams I usually rinse them in cold water to be sure any remaining grit is gone. This is the only recipe I ever make using canned soup since I like everything from scratch, but this is a keeper. Obviously you can double it.