Makes 8 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
INGREDIENTS
3 slices bacon
2 medium potatoes, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1/2 cup chopped red bell pepper
3 to 4 teaspoons OLD BAY® Seasoning
1 leaf McCormick® Bay Leaves
1 quart (4 cups) whole milk
4 cans (6 1/2 ounces each) chopped clams, undrained
DIRECTIONS
1. Cook bacon in large saucepan on medium heat until crisp. Remove bacon and drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons of the bacon drippings in pan. Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf to pan; cook and stir 8 minutes or until potatoes are tender.
2. Stir in milk and clams with juice. Bring to boil. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf.
3. Ladle chowder into soup bowls. Sprinkle with bacon.
Tips
Test Kitchen Tip: For thicker chowder, substitute half-and-half for the milk.
NUTRITION INFORMATION
per serving
Calories: 192
Fat: 8 g
Carbohydrates: 18 g
Cholesterol: 37 mg
Sodium: 690 mg
Fiber: 1 g
Protein: 12 g
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