Clam Chowder

I like clam chowder, but usually don't want to fully make it from scratch (and the dairy allergy means I can't just heat up a can). This is a variation of the baked potato soup recipe that really hits the spot.

Ingredients

• One box (32 fl oz) potato soup
• 32 oz frozen home fries (they can also be called diced or southern style hashbrowns)
• 2-4 ribs celery (diced)
• 1 onion (diced - I usually use frozen onion)
• 2 cans minced clams (with juice) (make sure it's minced and not chopped)
• Clam juice (to taste)

Directions

• sautee the bacon bits in a large saucepan to crisp them & render the fat
• add the onion & celery and cook until the onions are translucent
• add the soup, home fries, and clams to the saucepan
• heat the soup until the potatoes are warm/cooked
• taste & add clam juice
• serve