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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I never thought I'd be able to duplicate the excellent taste of hearty clam chowders found in many restaurants, but this recipe proved me wrong. The dill makes it extra-special. Ingredients:
2 cups chicken broth |
2 cans (6-1/2 ounces each) chopped clams, undrained |
3 medium potatoes, peeled and cubed |
4 medium carrots, sliced |
4 celery ribs, sliced |
1 medium onion, chopped |
1 tablespoon lemon juice |
1 tablespoon minced fresh dill or 1 teaspoon dill weed |
1 garlic clove, minced |
1/2 teaspoon ground nutmeg |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups half-and-half cream |
1 cup cubed process cheese (velveeta) |
1 cup (4 ounces) shredded monterey jack cheese |
6 bacon strips, cooked and crumbled |
Directions:
1. In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving. Yield: 8 servings (about 2 quarts).
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