New England Clam Chowder

• ½ lb bacon
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 cans Snow’s Brand chopped clams
• 16 oz clam nectar
• 2 medium potatoes, diced
• 2 cans evaporated milk or 16 oz cream
• ¼ tsp garlic powder
• ¼ tsp pepper
• ½ tsp salt

Brown bacon and remove from pan.  Saute onions and celery in resulting drippings, add clam nectar, potatoes, and cook until potatoes are soft.  Stir in clams and cream or milk.  Add remaining ingredients.  Soup should be thick and creamy.