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Golden Clam Chowder

 Golden Clam Chowder
Comfort food at its best! Yes, you can have a warm, homemade bowl of Clam Chowder for dinner tonight. This soup is seasoned expertly and the thyme adds a great dimension of flavor. – Amanda Bowyer, Caldwell, Idaho
7 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 2 celery ribs
  • 2 medium carrots
  • 1 medium onion
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 4 medium potatoes, peeled and diced
  • 2 cans (6-1/2 ounces each) minced clams, undrained
  • 1 bottle (8 ounces) clam juice
  • 1 cup plus 1 tablespoon water, divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (12 ounces) evaporated milk
  • 2 teaspoons cornstarch
  • 2 bacon strips, cooked and crumbled

Directions

  • Finely chop the celery, carrots and onion. In a Dutch oven, saute
  • vegetables in oil until tender. Add garlic; cook 1 minute longer.
  • Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt
  • and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15
  • minutes or until potatoes are tender.
  • Gradually stir in milk; heat through. Combine cornstarch and
  • remaining water until smooth; stir into chowder. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Stir in bacon.

2 of 2

Golden Clam Chowder (continued)

Directions (continued)

  • Yield: 7 servings.
Nutritional Facts: 1 cup equals 195 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 574 mg sodium, 28 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.