New England Clam Chowder

• 2 (15 oz. each) cans Jake's soup
• 1 gal. whole milk
• 3 large onions, chopped
• 3 ribs celery, chopped
• 3 to 4 carrots, chopped
• juice from drained clams
• 1 Tbsp. butter seasoning
• 2 pt. half and half
• 8 medium potatoes, chopped
• 1 (51 oz.) can chopped clams
• 2 sticks butter or oleo
• 4 slices bacon, chopped
• salt and pepper

1. Cut bacon into small bits; saute, but do not crisp.
2. Saute chopped onions with bacon, then add celery and saute.
3. Add juice from clams and water to make 2 cups.
4. Add chopped potatoes and chopped carrots and cook until tender.
5. Add salt and pepper to taste.
6. Add chopped clams and cook 5 minutes.
7. Add butter or oleo. Add 2 cans Jake's soup if you need a larger amount.
8. Just before serving, add cream and milk to desired consistency.

s soup, milk, onions, celery, carrots, butter seasoning, potatoes, clams, butter, bacon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635092 (may not work)