Chicken recipes

Cindy’s Awesome Clam Chowder soup

“An excellent clam chowder soup to serve with hot sourdough bread, or maybe better but, in a sourdough bread bowl. My entire circle of relatives adores this recipe, I’m certain yours will too!”

Cindy's Awesome Clam Chowder soup

Cindy’s Awesome Clam Chowder soup


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 ounces) cans chopped clams with juice
2 (1.8 ounces) packages dry leek soup mix
1-quart half-and-half


  1. 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.
  2. 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.
  3. 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.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 681 calories; 38.7  53.5  30.5  128  1338  Full nutrition

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