Description
A wonderful clam chowder to serve with hot sourdough bread, or even better yet, in a sourdough bread bowl. My whole family adores this recipe, I’m sure yours will too!
Ingredients
- ½ pound bacon, cut into 1/2 inch pieces
- 5 unpeeled potatoes, diced
- 2 carrots, diced
- salt and pepper to taste
- 2 (6.5 ounce) cans chopped clams with juice
- 2 (1.8 ounce) packages dry leek soup mix
- 1 quart half-and-half
Instructions
- Cook bacon in a large pot over medium-high heat
- stirring occasionally
- until crisped and browned
- about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pot.
- Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings
- stirring frequently
- for 5 minutes.
- Pour clam juice into the pot
- add enough water to just cover potatoes
- and bring to a boil. Reduce the heat to medium-low
- cover
- and simmer until potatoes are just tender
- 10 to 15 minutes.
- Add leek soup mix and gently stir until no lumps remain. Stir in clams
- half-and-half
- and reserved bacon. Cook and stir until chowder returns to a simmer and thickens
- about 10 minutes more.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6