- 3 slices bacon
- 1/4 cup [60 mL] minced onion
- 1/4 cup [60 mL] diced celery
- 4 tablespoons [60 mL] margarine
- 1 can cream of potato soup
- 1 can cream of celery soup
- 2 cans minced clams, drained
- 2 cups [500 mL] half and half
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- Cook bacon until crisp; reserve a little fat.
- Crumble bacon; reserve.
- Saute onion and celery in margarine and in small amount of bacon grease.
- Stir in soups and clams.
- Gradually add half and half.
- Stir until smooth and heated through.
- Mix in reserved bacon and serve.
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