This is a new, quick and easy recipe from the internet, by a cook named John. This rich and hearty soup is filled with potatoes, bacon, and clams. We ate this tasty clam chowder for two days until there wasn't a spoonful left! Delicious with hot French bread! Enjoy!
1Get your ingredients together and read through the recipe before you start.
2Place the bacon pieces in a large skillet and cook over medium high heat until crisp and brown. Remove and set aside. Leave the drippings in the pan.
3Dice potatoes and carrots first and set aside. The recipe calls for unpeeled potatoes. You may peel half of the potatoes if you wish, or peel all of the potatoes, or leave them unpeeled. We prefer them peeled.
4Stir the potatoes and carrots into the bacon grease, add salt and pepper. Cook 10 minutes or until tender.
5Using a slotted spoon, transfer the potatoes and carrots to a large soup pot, shaking off as much grease as possible.
6Now open the three cans of clams and pour just the juice (not the clams) over the potatoes and carrots, and add the 2 bottles of clam juice. (If there is not enough liquid, add water to just cover the potatoes and carrots.) Bring to a boil, cover and simmer until potatoes are just tender. (about 15 minutes)
7Gently stir the 2 leek soup mix packages into the potatoes until no lumps of soup remain. (I made a "well" in the center of the soup so it is easier to mix)
8Stir in the clams, bacon and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more. Enjoy!
9Cooks note: Sometimes I make my own clam juice: 2 cups of water to 1 can of minced clams with juice and blend in blender.
Note: I tried fat free half and half, but it doesn't work for us. The half and half makes a much better chowder. My husband asked me what was missing in it!
10Our kitchen helper, Phoebe says, " You used low fat half and half!? You should know better than to mess with a good recipe!!"