| | 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. Test Kitchen Tip: For thicker chowder, substitute half-and-half for the milk. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
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 |
| - | | teaspoon OLD BAY® Seasoning |
| - | | 1 McCormick® Bay Leaves |
| - | | 1 quart (4 cups) whole milk |
| - | | 4 cans (6 1/2 ounces each) chopped clams, undrained |
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| | Nutrition (per serving) | Calories: 192 Calories
Fat: 8 Grams
Protein: 12 Grams
Cholesterol: 37 Milligrams
Carbohydrates: 18 Grams
Sodium: 690 Milligrams
Fiber: 1 Grams
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