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Bacon Clam Chowder

Bacon Clam Chowder
Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. “Everyone says it's the best they've ever tasted,” she writes from her Paradise, California home. “I like to serve it with garlic bread or a side salad.”
3 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 can (6-1/2 ounces) minced clams
  • 1 cup reduced-sodium chicken broth
  • 1 medium potato, peeled and cubed
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1/2 cup half-and-half cream
  • 1-1/2 teaspoons butter
  • Dash cayenne pepper
  • 2 bacon strips, cooked and crumbled

Directions

  • Drain clams, reserving juice; set aside. Place the clams in a food
  • processor; cover and process until finely chopped. Set aside.
  • In a large saucepan, combine the broth, potato, celery, onion,
  • bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 10-12 minutes or until vegetables are tender. Stir in the
  • reserved clam juice.
  • Combine cornstarch and cream until smooth; gradually stir into soup.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in the butter, cayenne and clams. Cook and stir over medium
  • heat for 3-4 minutes or until heated through. Garnish with bacon.
© Taste of Home 2013

2 of 2

Bacon Clam Chowder (continued)

Directions (continued)

  • Yield: 3 cups.
Nutrition Facts: 1 cup (prepared with sodium-free bouillon and fat-free half-and-half) equals 220 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 416 mg sodium, 21 g carbohydrate, 1 g fiber, 20 g protein.
© Taste of Home 2013