Clam Chowder

½ lb. bacon
½ onion, chopped
4 stalks celery, minced
1 can minced clams with juice
2 cans cream of potato soup
dot of butter
salt and pepper to taste

Cube and fry bacon. Sauté onion and celery in bacon drippings. Mix milk with soup; add clams and juice, onion, celery, bacon, butter, salt and pepper. Simmer for 20 minutes.

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Remember Your Great Southern Chefs
by Chris Tramel


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