Jenn’s Super Easy Clam Chowder Recipe

This is really good. When I was little, my Mom used to shop at Randalls. They always had this big kettle of clam chowder out in front of the seafood shop with little plastic cups for samples.

let’s make jenn’s super easy clam chowder recipe

I loved the fresh clam chowder. But I have never been able to enjoy the canned version, it tastes “tinny” to me. This was awesome, super awesome. I plan to always have some on hand.

So here’s Jenn‘s easy clam chowder recipe for all of us to try! It will warm you up in no time!

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Jenn’s Super Easy Clam Chowder Recipe Ingredients

  • 1/2 pound bacon, cut into 1/2 inch pieces
  • 5 unpeeled potatoes, diced
  • 2 carrots, diced
  • salt and pepper to taste
  • 2 (6.5 ounce) cans chopped clams with juice
  • 2 (1.8 ounce) packages dry leek soup mix
  • 1 quart half-and-half

Instructions in making Jenn’s SUper easy Clam CHowder

Step 1

Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned for about 10 minutes.

Step 2

Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside.

Step 3

Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.

Step 4

Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.

Step 5

Gently stir the leek soup mix into the potatoes until no lumps of soup remain.

Step 6

Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more. Serve warm and enjoy!

Yield: 6-8 servings

Jenn's Super Easy Clam Chowder Recipe

Warm yourself up with this creamy clam chowder. It's easy to make, and so yummy too! Thanks to Jenn of Foodphiles for this awesome recipe!

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 1/2 pound bacon, cut into 1/2 inch pieces
  • 5 unpeeled potatoes, diced
  • 2 carrots, diced
  • salt and pepper to taste
  • 2 (6.5 ounce) cans chopped clams with juice
  • 2 (1.8 ounce) packages dry leek soup mix
  • 1 quart half-and-half

Instructions

  1. Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned about 10 minutes.
  2. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside.
  3. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
  4. Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
    Gently stir the leek soup mix into the potatoes until no lumps of soup remain.
  5. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

Have you tried making Jenn’s Super Easy Clam Chowder Recipe? How did it go? Share your story in the comments!

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