Ingredients

• 0.5 pounds bacon , cut into 1/2 inch pieces
• 5 medium unpeeled potatoes , diced
• 2 medium carrots , diced
• salt and pepper to taste
• 2 , 6.5 ounce
• 2 cups water , or as needed
• 2 , 1.8 ounce
• 1 quart half-and-half

Instructions

1. 1 Cook bacon in a large pot over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pot.
2. 2 Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings, stirring frequently, for 5 minutes.
3. 3 Pour clam juice into the pot, add enough water to just cover potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 10 to 15 minutes.
4. 4 Add leek soup mix and gently stir until no lumps remain. Stir in clams, half-and-half, and reserved bacon. Cook and stir until chowder returns to a simmer and thickens, about 10 minutes more.

Nutrition per serving