Old Bay Clam Chowder
No one makes clam chowder like American New Englanders, and they know to always use OLD BAY, the original clam chowder seasoning mix, to get the flavour just right. This recipe for clam chowder uses OLD BAY and Schwartz® Bay Leaves to create a perfect blend of spices for this savoury dish. Try it today and you'll understand why OLD BAY clam chowder is the original clam chowder.
No one makes clam chowder like American New Englanders, and they know to always use OLD BAY, the original clam chowder seasoning mix, to get the flavour just right. This recipe for clam chowder uses OLD BAY and Schwartz® Bay Leaves to create a perfect blend of spices for this savoury dish. Try it today and you'll understand why OLD BAY clam chowder is the original clam chowder.
Key products
Instructions
Instructions
- Clean the clams and discard any which do not close when tapped.
- Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed.
- Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells.
- Cook bacon in a 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 the pan. Add potatoes, onion, celery, sweet pepper, Old Bay Seasoning, and bay leaf to the pan; cook and stir for 8 minutes or until potatoes are tender.
- Stir in milk and clam cooking liquer. Bring to a boil. Reduce heat to low; simmer for 5 minutes. Stir in clams. Remove and discard bay leaf.
- Ladle chowder into soup bowls. Sprinkle with bacon.
