I have made alot of clam chowder through the years. Some homemade and some by adding things to canned soup. The best canned clams in my opinion are Bumble Bee whole clams in the tall can (about 6oz) I have also tried every brand of canned clam chowder. I havd found Campbell's Chunky New England Style Clam Chowder to have the best flavor and texture. This is the way I love my clam chowder...with bacon, celery, potato, and extra clams. Plus a few other things to make it delicious. What starts as a good can of soup turns into a delicious bowl of soup when you get done with it. Enjoy!
1Open cans and dice potatoes, set aside. Drain clams, reserving juice and set aside. Cut up onion & celery, set aside. Cut up bacon in small pieces.
2Brown bacon in a 3-4 qt sauce pot. when bacon is crispy, remove from drippings with slotted spoon.
3Leave about 3 tbl drippings in pan and saute onions & celery until soft. Stir in flour and cook for 1 minute. Add wine and stir to get flavor bits off bottom of pan. Cook 1 minute more. Add soup (rinse cans out with milk), milk, clam juice and spices. Bring to a boil stirring frequently. reduce heat and simmer 15 minutes. Stir in potatoes nd reserved clams. Simmer for 5 minutes. If soup is too thick add a little more milk etc. Serve by itself or with a salad & a nice crusty chewy sour dough bread. Yummy!