Thick And Chunky New England Clam Chowder

• 1 (51 ounce) can of diced clams
• 1 (24 ounce) bottle clam juice
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 -3 tablespoons hormel real bacon bits
• 2 garlic cloves
• 1 bay leaf
• 1 (10 3/4 ounce) cream of potato soup
• 1 (10 3/4 ounce) cream of celery soup
• 1 (28 ounce) can of chopped potatoes
• 3 cups whipping cream
• 3 cups of mashed potato flakes

1. Melt butter in large pot.
2. Add onion, celery, Bacon bits and garlic. Cook until soft.
3. Add clams with juice, Soups, clam juice, potatoes, bay leaf and whipping cream. Stir and cook over medium heat for approximately 5 minutes.
4. Season with pepper (salt if needed but the clams and juice make it salty).
5. Whisk in potato flakes and keep stirring so it doesn't get lumpy. Cook on low for 15 minutes or until warm.
6. Serve with a nice crusty bread and Salad! Enjoy!

clams, clam juice, butter, onion, stalks celery, hormel real bacon bits, garlic, bay leaf, cream of potato soup, cream of celery soup, potatoes, whipping cream

Taken from www.food.com/recipe/thick-and-chunky-new-england-clam-chowder-468400 (may not work)