Home > Recipes > Cheesy Clam Chowder

Cheesy Clam Chowder Recipe

I never thought I'd be able to duplicate the excellent taste of hearty clam chowders found in many restaurants, but this recipe proved me wrong. The dill makes it extra-special.

[X]

Rate Cheesy Clam Chowder Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cheesy Clam Chowder Recipe

Prep: 15 min. Cook: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

2 cups chicken broth
2 cans (6-1/2 ounces each) chopped clams, undrained
3 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 celery ribs, sliced
1 medium onion, chopped
1 tablespoon lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half cream
1 cup cubed process cheese (Velveeta)
1 cup (4 ounces) shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled

Directions

In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving. Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 292 calories, 16 g fat (10 g saturated fat), 59 mg cholesterol, 1,003 mg sodium, 21 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Cheesy Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook , p29