Cindy's Awesome Clam Chowder
Recipe by Cindy in Pensacola
"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!"
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1/2 pound bacon, cut into 1/2 inch pieces
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5 unpeeled potatoes, diced
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2 carrots, diced
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salt and pepper to taste
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.
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