New England Clam Chowda
  • 6 pieces bacon, cut into small pieces
  • 1 medium onion, chopped
  • 2 (5 oz.) cans baby clams, with juice reserved
  • 6 potatoes, cubed
  • 2 (10.5 oz.) cans cream of celery soup
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tablespoon butter
  • 1 teaspoon dried dill weed
  1. Add bacon to pan and cook on medium-low heat until crispy.
  2. Add onion and cook until translucent.
  3. Add clam juice from both cans; then add potatoes. Cover and cook until potatoes are fork tender, about 15-20 minutes, stirring occasionally so potatoes don’t stick.
  4. Add clams, soup, cream, milk, and dill weed, stirring together. Add butter and let melt into the chowder.
  5. Cook for about 30-45 minutes or until thickened, stirring occasionally.
Recipe by Certified Angus Beef brand blog - Go Rare at