Ingredients:

• 1 cup of LAY'S^® Classic Potato Chips
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely sliced
• 1 whole celery stalks, trimmed, quartered lengthwise, and sliced 1/4” thick.
• 1/4 lb. applewood smoked bacon, diced
• 3 tablespoons butter
• 6 cups chicken stock
• 6 cans chopped clams
• 2 cups heavy cream
• 2 ears bay leaf
• 1lb. potatoes
• To taste salt
• To taste pepper

How to make it:

1. Cook the bacon in a large pot until just under crispy.
2. Add the butter, onion and celery and sauté until softened, stirring often.
3. Stir in the flour and cook for 3-4 minutes, stirring frequently.
4. Add the chicken stock, the juice from 2 cans of chopped clams, cream, bay leaves and potatoes, and whisk to get out any flour lumps.
5. Bring to a simmer, stirring frequently until the mixture thickens.
6. Reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are nice and tender.
7. Add the clams and season to taste with salt and pepper.
8. Cook another 2 minutes.
9. Crush the LAY'S^® Classic Potato Chips. Serve the chowder with the crushed chips on top.