Try this quick and easy clam chowder recipe filled with clams, potatoes, and bacon. It's wonderful with sourdough bread or served in a bread bowl.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
681 Calories
Recipe Instructions
Step 1
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.
Step 2
Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings, stirring frequently, for 5 minutes.
Step 3
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.
Step 4
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.
Ingredients
salt and pepper to taste
2 cups water, or as needed
1 quart half-and-half
2 (1.8 ounce) packages dry leek soup mix
2 medium carrots, diced
2 (6.5 ounce) cans chopped clams, drained with juice reserved
