Preparation Time: 10 mins
Cooking Time: 15 mins
1) Open the clams pack (A). Lightly wash the clams with water & set aside.
2) Bring a cooking pot to low heat & add in bacon (C). Cook the bacon until it turns into a golden-brown color.
3) Add in the vegetables (D) & stir fry for 2 minutes. Then, open the chowder pack (E) & add the chowder into the pot.
4) Bring the cooking pot to a simmer. Keep stirring from time to time to ensure the soup does not burn.
5) Once the potatoes soften, add the seafood (A) & (B) & simmer until the clam shells open. Lightly season with some salt & pepper to taste.
6) Add the croutons (F) to the soup or serve them on the side.
(Tip: Add a little Tabasco sauce for a tangy heat!)
