Cindy'S Awesome Clam Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cindy'S Awesome Clam Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cindy'S Awesome Clam Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 pound bacon, cut into 1/2 inch
• pieces
• 5 unpeeled potatoes, diced
• 2 carrots, diced
• salt and pepper to taste
• 2 (6.5 ounce) cans chopped clams
• with juice
• 2 (1.8 ounce) packages dry leek
• soup mix
• 1 quart half-and-half

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes

Step 2: Technique & Execution

Remove the bacon with a slotted spoon, leaving the drippings in the pot

Step 3: Technique & Execution

Set the bacon aside

Step 4: Technique & Execution

Stir the potatoes and carrots into the bacon fat

Step 5: Technique & Execution

Season with salt and pepper, and cook for 5 minutes, stirring frequently

Step 6: Technique & Execution

Pour the juice from the clams into the pot, and add enough water to just cover the potatoes