“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!”
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
- 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.
- 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.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.