Seattle Clam Chowder
Seattle Clam Chowder is an impressive dinner. Made with 1/4 lb. diced bacon, fried crisp, 2 c. water, 1 tsp. chicken bouillon (or 1 cube), 2 cans chopped or minced clams (8 3/4 oz. size) and 3 c. diced potatoes, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Brown bacon in large kettle (4 quart).
Drain off grease and set aside.
Same pan, combine water, bouillon, juice from clams and vegetables.
Simmer until vegetables are tender. Add mushroom soup, milk, cheese and mushrooms.
Heat (do not bring to simmer) until cheese is melted.
Add bacon and season to taste.
π· Perfect Pairings
Complete your meal with these
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