OLD BAY Clam Chowder

OLD BAY Clam Chowder

No one makes clam chowder like New Englanders, and they know to always use OLD BAY, the original clam chowder seasoning mix, to get the flavor just right. This recipe for clam chowder uses OLD BAY and McCormick® Bay Leaves to create a perfect blend of spices for this sav... No one makes clam chowder like New Englanders, and they know to always use OLD BAY, the original clam chowder seasoning mix, to get the flavor just right. This recipe for clam chowder uses OLD BAY and McCormick® Bay Leaves to create a perfect blend of spices for this savory dish. Try it today and you'll understand why OLD BAY clam chowder is the original clam chowder. Looking for more fall and winter recipes? Try our in-season seafood recipe recommendations! Read More Read Less
15m
PREP TIME
20m
COOK TIME
192
CALORIES
9
INGREDIENTS

Servings: 8

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 McCormick® Bay Leaves
  • 1 quart (4 cups) whole milk
  • 4 cans (6 1/2 ounces each) chopped clams, undrained

INSTRUCTIONS

  • 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 AND TRICKS

For thicker chowder, substitute half-and-half for the milk.

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