How to Make Clam Chowder | Soup Recipes | Allrecipes.com

http://allrecipes.com/Recipe/Cindys-Awesome-Clam-Chowder/Detail.aspx

Get the top-rated recipe for Cindy’s Awesome Clam Chowder at http://allrecipes.com/Recipe/Cindys-Awesome-Clam-Chowder/Detail.aspx In this video, we’ll show you how to make clam chowder in under an hour. The secret ingredient in this chowder is a a dry leek soup mix. In addition to the soup mix, this chowder is loaded with potatoes, carrots, bacon, and of course clams. Enjoy the bowl of this hearty soup with crusty bread or crackers.

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Allrecipes member Cindy in Pensacola shared this recipes for Cindy’s awesome clam chowder saying my whole family adores this recipe I’m sure yours will too let’s start by cooking the bacon for the chowder you’ll need half a pound of bacon sliced into half-inch pieces bacon and clams work beautifully together and gives the soup a deep rich flavor cook it stirring occasionally until it’s crisped and browned about 10 minutes remove the bacon with a slotted spoon and allow it to drain on paper towels set it aside for now add two diced carrots to the bacon drippings in the pot and five medium-sized diced potatoes no need to peel them leave the skin on for a more rustic look it’s best to use a lower starch potato like Yukon Gold or red so they hold their shape add salt and pepper to taste hook the vegetables for five minutes stirring frequently next drain the juice from two six and a half ounce cans of chopped clams and add it to the pot set the drained clams aside and then enough water to just cover the vegetables Cindi notes that you can use clam juice instead of water for a richer clam flavor the juice is available in cans or jars bring the liquid to a boil then reduce the heat to medium-low cover the pot and simmer the vegetables until the potatoes are just tender ten to fifteen minutes next add to one point eight ounce packages of dry leek soup mix and gently stir it in until no lumps of soup mix remain and now you can add the drained clams the bacon and one quart of half-and-half bring the chowder to a simmer and cook it stirring occasionally until it thickens about 10 minutes cindy recommends serving the chowder with hot sourdough bread or even better yet in a sourdough bread bowl Allrecipes member Jenn raves definitely a new winter favorite in this house