Creamy Clam Chowder - cooking recipe

Ingredients

4 c. cubed potatoes
1/4 c. chopped shallots
1 (14 1/2 oz.) can chicken broth
3 slices cooked and crumbled bacon
1 clove of garlic
3 c. milk
1/4 tsp. pepper
2 (6 1/2 oz.) minced clams
2 Tbsp. chopped chives

Preparation

Heat potatoes, shallots, broth and garlic to boiling in Dutch oven; reduce heat to low.
Cover and simmer about 12 minutes or until potatoes are tender.
Cool slightly.
Place 1/2 of potato mixture in blender, cover and blend about 15 seconds or until smooth.
Stir back into potato mixture in Dutch oven.
Stir in milk, pepper, the clams and bacon.
Heat over medium heat, stirring frequently, until hot.
Sprinkle with chives.