INGREDIENTS

1. 6slicesbacon, diced
2. 1/2cupcelery, finely chopped
3. 2cupsonions, chopped
4. 4mediumpotatoes, peeled and cubed
5. 4 (6 1/2 ounce)cans choppedclams, juice included
6. 2 (10 1/2 ounce)canscondensed cream of mushroom soup
7. 2 1/2cupswhole milk
8. 1tablespoon mincedgarlic
9. 1/2teaspoongarlic powder
10. 1 1/2tablespoonslemon juice
11. 1/2teaspoonparsley flakes
12. salt and pepper

DIRECTIONS

1. In a large pot, saute’ bacon until brown, leaving grease in pan (shouldn’t be much).
2. In a seperate pot, par-boil potatos with garlic powder (potatoes should still be firm), reserving 1 cup potatoe water in seperate bowl.
3. Add to bacon, onion, celery and minced garlic.
4. Saute’ until tender.
5. Add clams with juice and lemon juice.
6. Bring to a simmer, stirring occasionally.
7. Add soup, stir constantly as it will thicken.
8. Add reserved potatoe water, bring to a simmer as it will start to thicken again.
9. Add milk.
10. Continue cooking until desired consistancy.
11. Stir in parsley flakes.
12. Add potatoes until desired firmness.
13. Salt and pepper to taste.