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Contest-Winning New England Clam Chowder

 Contest-Winning New England Clam Chowder
In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
5 ServingsPrep: 20 min. Cook: 35 min.


  • 4 center-cut bacon strips
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  • 2 cans (6-1/2 ounces each) chopped clams, undrained


  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to
  • paper towels to drain; set aside. Saute celery and onion in the
  • drippings until tender. Add garlic; cook 1 minute longer. Stir in
  • the potatoes, water, clam juice, bouillon, pepper and thyme. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or
  • until potatoes are tender.
  • In a small bowl, combine flour and 1 cup half-and-half until smooth.
  • Gradually stir into soup. Bring to a boil; cook and stir for 1-2

2 of 2

Contest-Winning New England Clam Chowder (continued)

Directions (continued)

  • minutes or until thickened.
  • Stir in clams and remaining half-and-half; heat through (do not
  • boil). Crumble the reserved bacon; sprinkle over each serving.
  • Yield: 5 servings.
Nutritional Facts: 1-1/3 cups equals 260 calories, 4 g fat (1 g saturated fat), 22 mg cholesterol, 788 mg sodium, 39 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.