OLD BAY Clam Chowder Recipe

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OLD BAY Seasoning adds just the right blend of spices to season this clam chowder.
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  • 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
15 mins
20 mins

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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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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