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Cook bacon in large saucepan on medium heat until crisp. Remove bacon and drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons of the bacon drippings in pan. Add potatoes onion celery bell pepper Old Bay Seasoning and bay leaf to pan; cook and stir 8 minutes or until potatoes are tender. Stir in milk and clams with juice. Bring to boil. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf. Ladle chowder into soup bowls. Sprinkle with bacon.