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Sherry Clam Chowder

Course: Main Courses - Fish & Seafood, Soup

Ingredients

  • 6 Slices Bacon Cut In Small Pieces
  • 1 Medium Onion Finely Chopped
  • 1/2 Cup Celery Finely Chopped
  • 1/4 Cup Butter Not Margarine
  • 1 10.75-Ounce Can Condensed Cream of Potato Soup
  • 1/2 Cup Milk or Half & Half
  • 1 7-Ounce Can Minced Clams With Juice
  • 1 Tablespoon plus 1 Teaspoon Dry Sherry
  • 1 Medium Potato Diced
  • 3/4 Teaspoon Thyme
  • Salt & Pepper To Taste, If Needed

Instructions

  • In a 3-quart pan over medium heat, cook bacon until crisp. Discard all but 2 tablespoons of the drippings.
  • Add onion and celery and cook until limp, stirring occasionally.
  • Add butter, potato soup, milk, and minced clams and their liquid.
  • Add potatoes. Heat until potatoes are cooked.
  • Stir in sherry and thyme. Taste and season with salt and pepper, if needed.