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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/Total Time: 30 min.


  • 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.

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Bacon Clam Chowder (continued)

Nutritional 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.