- 398 ml of Bar Harbor clam chowder
- 4 slices bacon
- ¼ cup milk or cream, to taste
- Fennel Pollen
- In a large saucepan, cook the bacon in a bit of oil until crispy.
- Drain on absorbent paper and set aside.
- In another saucepan, heat the contents of the soup can over low heat, adding milk or cream to achieve desired consistency.
- Roughly chop the bacon into pieces.
- Garnish soup with bacon and fennel pollen, stir for a minute and serve with Stonewall Kitchen pita crackers.