Quick Clam Chowder

Name: Quick Clam Chowder
Ingredients: 1/2 pound bacon, cut into 1/2-inch pieces; 1 medium onion, chopped; 3 celery stalks, chopped; 2 carrots, chopped; 1 teaspoon garlic powder; 3 large russet potatoes (about 2 pounds), peeled, diced; 2 8-ounce bottles clam juice; 2 6 1/2-ounce cans chopped clams, drained, juices reserved; 1 cup water; 1 cup half and half; 1/4 cup chopped fresh parsley

11 ingredients

9 steps

Ingredients

1/2 pound bacon, cut into 1/2-inch pieces
1 medium onion, chopped
3 celery stalks, chopped
2 carrots, chopped
1 teaspoon garlic powder
3 large russet potatoes (about 2 pounds), peeled, diced
2 8-ounce bottles clam juice
2 6 1/2-ounce cans chopped clams, drained, juices reserved
1 cup water
1 cup half and half
1/4 cup chopped fresh parsley

Directions

1

Saute bacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered.
2

Drain off all but 2 tablespoons fat.
3

Add onion, celery, carrots and garlic powder to Dutch oven and saute until onions are soft, about 5 minutes.
4

Add potatoes, clam juice, reserved juices from chopped clams and water.
5

Bring to boil.
6

Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
7

Add clams and half and half and simmer 5 minutes.
8

Season to taste with salt and pepper.
9

Sprinkle with parsley and serve.