Cindy's Signature Clam Chowder

1. 1

   In a large pot over medium-high heat, cook the bacon, stirring occasionally, until crisp and browned, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the drippings in the pot.

2. 2

   Add the potatoes and carrots to the pot and season with salt and pepper; cook in the bacon drippings, stirring frequently, for 5 minutes.

3. 3

   Pour the clam juice into the pot, add enough water to just cover the potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.

4. 4

   Add the leek soup mix and gently stir until there are no lumps. Stir in the clams, half-and-half, and reserved bacon. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

• Calories 587.85 kcal High
• Protein 24.4 g Good Source
• Carbs 51.89 g Moderate
• Total Fat 28.9 g High
• Saturated Fat 15.86 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 78.92 mg High
• Sodium 2541.11 mg High
• Fiber 3.66 g Moderate
• Sugar 9.38 g Moderate
• Added Sugar 3.34 g Moderate
• Calcium 357.18 mg Good Source
• Iron 1.35 mg Low Source
• Potassium 839.27 mg Moderate
• Vitamin A 0.13 mcg_rae Low Source
• Vitamin C 0.45 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Onions 🧅