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Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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).
Originally published as Cheesy Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p29

Nutritional Facts

1 cup: 292 calories, 16g fat (10g saturated fat), 59mg cholesterol, 1003mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 13g protein.

  • 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
  1. 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).
Originally published as Cheesy Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p29

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