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.”
- 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 can (6-1/2 ounces) minced clams
- 1 tablespoon cornstarch
- 1/2 cup half-and-half cream
- 1-1/2 teaspoons butter
- Dash cayenne pepper
- 2 bacon strips, cooked and crumbled
- In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.
- Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.
- In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon. Yield: 3 cups.
Originally published as Bacon Clam Chowder in Cooking for 2 Fall 2005, p33
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Reviewed Oct. 15, 2009
"I had to substitute a few ingredients but it turned out very good and very easy. A great way to use canned clams. I will definitely use this recipe again and again. Thank you for a great recipe."