Rating: 4.5 stars
493 Ratings
  • 5 star values: 389
  • 4 star values: 78
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 4

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!

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 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.

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  • Pour 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.

  • Gently 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.

Nutrition Facts

681 calories; protein 30.5g; carbohydrates 53.5g; fat 38.7g; cholesterol 128.3mg; sodium 1338mg. Full Nutrition
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