| 6 Slices Bacon | 1/2 Cup Milk Or Half-And-Half |
| 1 Medium Onion, Chopped | 1 7-Oz Can Minced Clams, With Juice |
| 1/2 Cup Celery, Chopped | 1 Tablespoon + 1 Teaspoon Dry Sherry |
| 1/4 Cup Butter | 1 Medium Potato, Diced |
| 1 Can Condensed | 3/4 Teaspoon Thyme |
| -Cream of Potato Soup |
Cut Bacon into small pieces. In a 3-quart pan over medium heat, cook bacon until crisp. Discard all but 2 tablespoons of the drippings. Add onion and celery and cook until limp, stirring occasionally. Add butter, potato soup, milk, and minced clams and their liquid. Thicken with flour/milk mixture. Add potatoes. Heat until potatoes are cooked. Stir in sherry and thyme.
2002 Adapted Recipe - April Ferre - From Sunset's Cooking For Two ... Or Just For You Cookbook, 1980.
"I love my Mom's Clam Chowder; however, when you are cooking for one, her recipe makes up two weeks worth of chowder. I found this in a cookbook dedicated to smaller portions for one or two people. This recipe is a little richer than Mom's and quicker too, since it utilizes canned soup as a base. But it's hard to choose which one I actually prefer." - April Ferre