Tex-Mex clam chowder

Tex-Mex clam chowder

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Tex-Mex clam chowder


  • 4 strips of bacon
  • 2 stalks of celery
  • 1 small onion
  • 16 oz jar of salsa(heat depending on your taste)
  • 32 oz chicken broth(box size)
  • 3 large red potatoes, cut into quarters
  • 2 garlic cloves
  • 2 dozen de-shelled clams(steam or boil first)
  • (canned clams can be used to replace fresh clams)


  1. Sauté chopped up bacon until some of the fat renders.
  2. Add diced onion and celery and sweat for a couple of minutes.
  3. Add minced garlic and sauté for another minute.
  4. Pour the entire jar of salsa into the pot and bring to a boil.
  5. Lower the heat to medium and let the salsa reduce for a couple of minutes.
  6. Add the chicken broth and potatoes to the pot. Bring to a boil again.
  7. Simmer for 15-20 minutes.
  8. Add clams and heat through for a minute.

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