- 1/2 lb bacon, cut into 1/2 inch pieces
- 5 unpeeled potatoes, diced
- 2 carrots, diced
- salt and pepper to taste
- 2 (6.5 oz) cans chopped clams with juice
- 2 (1.8 oz) packages dry leek soup mix
- 1 qt half & half
Directions
- Place baon in a large pot and cook over medium-high heat, stiring occasionally, until crisped and browned, about 10 minutes. Remove bacon with slotted spoon, leaving drippings in the pot. Set bacon aside [When I cook this again, I will cook the bacon as I would normally cook bacon (aka in a skillet) and just transfer over however much bacon grease I want. This way the bacon will cook more evenly and I won't have to scoop out bacon grease]
- Stir the potatoes and carrots into the bacon fat. Season with salt and pepper and cook for 5 miutes, 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 to medium-low heat and cover. Simmer until the potatoes are just tender, about 10 minutes.
- Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, bacon pieces, and half & half. Cook and stir until the chowder returns to a simmer and thickens.
Serves 6
From AllRecipes.com
First cooked Oct 28, 2010
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