Ingredients
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½ pound bacon, cut into 1/2 inch pieces
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5 medium unpeeled potatoes, diced
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2 medium carrots, diced
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salt and pepper to taste
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2 (6.5 ounce) cans chopped clams, drained with juice reserved
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2 cups water, or as needed
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2 (1.8 ounce) packages dry leek soup mix
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1 quart half-and-half
Directions
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Cook bacon in a large pot over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pot.
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Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings, stirring frequently, for 5 minutes.
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Pour clam juice into the pot, add enough water to just cover potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 10 to 15 minutes.
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Add leek soup mix and gently stir until no lumps remain. Stir in clams, half-and-half, and reserved bacon. Cook and stir until chowder returns to a simmer and thickens, about 10 minutes more.
Nutrition Facts (per serving)
681 | Calories |
39g | Fat |
54g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 681 | |
% Daily Value * | |
Total Fat 39g | 50% |
Saturated Fat 18g | 91% |
Cholesterol 128mg | 43% |
Sodium 1338mg | 58% |
Total Carbohydrate 54g | 19% |
Dietary Fiber 5g | 18% |
Total Sugars 3g | |
Protein 31g | 61% |
Vitamin C 54mg | 60% |
Calcium 283mg | 22% |
Iron 19mg | 107% |
Potassium 1566mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.