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Cindy's Awesome Clam Chowder Recipe

Recipe by: Cindy in Pensacola

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
  • 2Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
  • 3Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 6 servings
  • 681 cals
  • 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    681
    34%
  • Fat:
    38.7
    60%
  • Carbs:
    53.5
    17%
  • Protein:
    30.5
    61%
  • Cholesterol:
    128
    43%

Based on a 2,000 calorie diet

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