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|Cindy's Awesome Clam Chowder|
"A remarkable clam chowder to serve with warm sourdough bread, or even better but, in a sourdough bread bowl. My complete own family adores this recipe, I'm positive yours will too!"
- half of pound bacon, reduce into 1/2 inch portions
- five unpeeled potatoes, diced
- 2 carrots, diced
- salt and pepper to taste
- 2 (6.Five ounce) cans chopped clams with juice
- 2 (1.8 ounce) programs dry leek soup mix
- 1 quart half of-and-1/2
|Prep : 15M||Cook : 6M||Ready in : 55M|
- Place the bacon in a massive pot and cook dinner over medium-high warmness, stirring now and again, till crisped and browned, approximately 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 prepare dinner for 5 minutes, stirring often.
- Pour the juice from the clams into the pot, and upload enough water to just cover the potatoes. Bring to a boil, then reduce warmness to medium-low, cowl, and simmer until the potatoes are just soft, 10 to fifteen minutes.
- Gently stir the leek soup blend into the potatoes till no lumps of soup continue to be. Stir within the clams, reserved bacon, and half-and-half cream. Cook and stir till the chowder returns to a simmer and thickens, approximately 10 minutes extra.
- Try the usage of a Reynolds® slow cooker liner on your sluggish cooker for less difficult cleanup.
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