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Easy Clam Chowder

 Easy Clam Chowder
This recipe comes from an old college friend. Pair steaming bowlfuls with sourdough bread and a green salad. —Kristy Doty, Riverside, California
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 pound sliced bacon, diced
  • 2 large onions, chopped
  • 3 cans (6-1/2 ounces each) minced clams
  • 3 cups diced unpeeled potatoes
  • 1/2 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/4 cups milk
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a Dutch oven or soup kettle, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove to paper towels; drain,
  • reserving 2 tablespoons drippings. In the drippings, saute onions
  • until tender.
  • Drain clams, reserving juice. Set clams aside. Add the potatoes, clam
  • juice and broth to the onions. Cook over medium heat for 15 minutes
  • or until potatoes are tender. Stir in the clams, soup, milk, cream,
  • salt, pepper and bacon; heat through. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 277 calories, 19 g fat (10 g saturated fat), 59 mg cholesterol, 909 mg sodium,

2 of 2

Easy Clam Chowder (continued)

Nutritional Facts: 20 g carbohydrate, 2 g fiber, 9 g protein.