Looks pretty normal to me. Doesn't have a rue, but I guess the cream of celery and potatoes will thicken it fine. Looks like it's supposed to be just quick and easy, but it's not like clam chowder is hard to make anyway.
Yes, the processed canned soup will thicken it. Gag. The pictures. Gag.
The recipe overall is funny and imo not normal at all.
The self praise from the uploader "teen7043" saying it's better than a restaurant and actually the best ever.
It's a pretty high bacon to soup ratio, assuming "6 -7 pieces bacon, cut into small pieces" means 6 or 7 slices. Pieces cut into pieces as an instruction doesn't give me confidence.
One medium onion, but then 6 or 7 potatoes of indeterminate size. Cubed is a pet peeve of mine, but with cans of soup may as well do cubed potatoes to make it look even more like canned chowder.
The step right after adding the milk, cream and canned soup is to add butter to the pot and let it melt in. After adding all that cold liquid the butter isn't melting in anytime soon. And I know some people like the pat of butter on a fresh bowl of chowder, whereas I think it's unnecessary, but if one wants that why just cook in a tablespoon of butter? Is that really helping anything?
Stir together is a step. Could have skipped that "step" entirely by just writing "stirin clams, milk," etc. Avoided the chance of someone stirring apart, though, so kudos there.
Dill weed in chowder? Maybe it's the secret ingredient to elevate chowder, but seems weird.
It goes from crisping bacon in a sauce pan to adding a lot of ingredients and liquid.... Big sauce pan!
No mention of what to do with rendered fat from 6-7 slices of bacon. That's potentially a lot of fat for not doing a roux.
Some funny comments, too.
The obligatory question if one can make this in a crock pot: "Have anyone tried this in a crockpot?" And a food.com staffer responds with the obligatory suggestion to use a pressure cooker response, adding it will save time... Despite the question being about a slow cooker.
Comment condemning it as not traditional, and rightly so but still funny that there's always that person.
And someone asking a tech help question about saving recipes.
And of course a bunch of pictures from people who clearly modified the recipe, notably by adding amy amount of seasoning, parsley, paprika and other stuff very absent from the original recipe that has no seasoning or topping at all, but i guess they're just letting the can of soup do the seasoning.
All in all, I found it to be peak Internet with people who shouldn't have any ability to share their terrible opinions uploading shit recipes that are poorly worded and then a bunch of confused women commenting and the only "official" answer is barely relevant.
And then of course it's highly rated and I found it on another site from someone linking how to make New England clam chowder, which it's not, nor normal, despite sharing some ingredients.
