The Arrogant Chef's Clam Chowder

It was rainy and very cool here today. Decided to make some clam chowder. Got this recipe off the Internet last year sometime. Not sure where I got it, but it is delicious. Probably breaks the clam chowder purist's rules but hey I'm all about taste and this tasted fantastic.

Clam Chowder  

Ingredients:

1/2 pound bacon, cut into 1/2 inch pieces

5 unpeeled new 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

Directions:

1. Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.

2. Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.

3. Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more