Hello My Friends, It's always so good to see you Sara. Your pictures are always so realistic, that I can actually almost taste the Goodness! Since I know that you're not a fan of the Crockpot, here's my Standard Recipe for my delicious, even if I do say so myself, Clam Chowder. This quick and easy clam chowder, filled with potatoes and bacon, is wonderful served 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. For the Slowcooker Version of this Chowder, go over to Healthy Crockpot Recipes. Awesome Clam Chowder 
Ingredients - 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 ounce) cans chopped clams with juice
- 2 (1.8 ounce) packages dry leek soup mix
- 1 quart half-and-half
Directions - 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.
Have A Great Week, Phil
|