Serves: 6
Total Calories: 277
In a deep 12-inch skillet or 3-quart saucepan over medium heat, fry bacon and ham until brown. Remove with a slotted spoon set aside. Discard all but 2 tablespoons of the drippings.
Add onion and celery to skillet. Sauté until limp. Sprinkle vegetables with flour, stirring until blended. Stir in potatoes, hot water, bacon, and ham. Reduce heat to low, cover, and simmer 20 to 25 minutes or until potatoes are very tender. Stir in milk, clams with liquid, parsley, salt, and pepper. Bring to a boil, cover, and simmer 5 minutes or until heated through.
Top each serving with a slice of butter and a sprinkle of paprika.
This Potato Chowder with Clams recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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