Alaskian Mexican Clam Chowder

1. 1

   Fry 3 slices bacon and use the fat from the bacon plus 1 tbsp. of butter to saute the chopped onion, green pepper,branch of celery,and chopped clove of garlic.

2. 2

   When the above items are soft add 1 tsp. thyme and 1/2 bay leaf.

3. 3

   Simmer for 5 minutes and then add the chopped tomatoes with it's juice and 1 cup clams and it's juice.

4. 4

   Let boil and then add to 1 heaping tbsp. of chicken base, 1 quart of water. Let soup come to a boil. Add 1 diced potato, when he potato is tender, thicken with flour and water and correct seasoning with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.