A wonderful clam chowder to serve with hot sourdough bread or, better yet, in a sourdough bread bowl. My whole family adores this clam chowder recipe, and I'm sure yours will too!
Ingredients
- bacon: 0.5 pound (cut into 1/2 inch pieces)
- medium unpeeled potatoes: 5 piece (diced)
- medium carrots: 2 piece (diced)
- salt and pepper: (to taste)
- clams: 2 cans (6.5 ounce cans, drained with juice reserved, chopped)
- water: 2 cups (or as needed)
- dry leek soup mix: 2 packages (1.8 ounce packages)
- quart half-and-half: 1 piece
Metric Conversion
Stages of cooking
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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.
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Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings, stirring frequently, for 5 minutes.
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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.
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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.
