Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 6 1/2 oz cans minced clams
2 c. peeled potatoes, cut into 1/2" cubes
1 c. finely chopped onion
1 c. chopped celery
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 10 3/4 oz cans condensed cream of potato soup
2 c. water
1 c. nonfat dry milk powder
1/3 c. flour
1 c. cold water
4 slices bacon, crisp-cooked, drained, and crumbled
Paprika
Drain clams, reserving liquid. Cover clams; chill. In CP combine
reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and
papper. Stir in potato sour and 2 cups water. Cover; cook on low heat
for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat
setting, turn to high. In a medium bowl combine nonfat dry milk
powder and flour. Gradually whisk in 1 c. cold water; stir into soup.
Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams.
Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each
serving with crumbled bacon and paprika. Makes 6 to 8 servings.

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