MORRO BAY CLAM CHOWDER

Ingredients

1/2 pound bacon
1 chopped onion
1 cup chopped celery
2 (10-ounce) cans Campbell’s New England Clam Chowder
1 (6 1/2-ounce) can drained clams
6 potatoes, peeled and cut into bite-sized pieces
Milk
Seasonings – salt, pepper, garlic salt, seasoning salt

Preparation

In a heavy Dutch oven, brown bacon until very crisp. Remove pot from heat; reserve bacon and drain away most of the drippings. While pot is cooling, cook onion and celery. Remove from pan; crumble bacon back into pot and add cooked onion and celery. Add soup, clams, and potatoes; add milk one soup can at a time until desired thickness is achieved, and season as desired. Cook slowly over low heat until potatoes are done; be careful to prevent scorching.