Clam Chowder

 

4 C. Water

4 T. Bouillon Granules

1 T. EVOO

2 cans clams

1/2 C. Potato Flakes

¼ C. Instant Milk

¼ C. Parmesan Cheese

1 C. dried diced Potato

½ C. dried chopped Onion

4 oz. Shelf Stable Bacon, chopped, or Bacon Crumbles or Bacon Bits

1 tsp. Old Bay Seasoning

1 tsp. Dill

Salt & Pepper

 

Bring 4 C. water and 1 T. EVOO up to a near boil. Stir in bouillon until dissolved. Drain clams into pan, reserving clams for the time being. Reduce heat to medium and stir in potato flakes, instant milk and parmesan cheese. Add potato, onion and bacon and season with Old Bay and dill. Season to taste with salt & pepper. Simmer until potato is rehydrated. Add clams and heat just long enough to heat them through and serve.