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Microwave Clam Chowder Recipe

Microwave Clam Chowder Recipe

From Turlock, California, Mary Jane Cantrell contends, "This tastes as good as chowder served at restaurants on Fisherman's Wharf in San Francisco."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 bacon strips, cut into 1/2-inch pieces
  • 2 cans (6-1/2 ounces each) chopped clams
  • 1-1/2 cups diced peeled uncooked potatoes (about 2 medium)
  • 1/3 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups milk, divided
  • 1/2 teaspoon salt
  • Pinch pepper
  • 1 teaspoon butter
  • Minced fresh parsley


  • 1. In covered 2-qt. microwave-safe dish, cook bacon on high for 2-3 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 5-7 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 3-1/2 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley. Yield: 4 servings (1 quart).
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 serving (1 cup) equals 279 calories, 17 g fat (7 g saturated fat), 38 mg cholesterol, 710 mg sodium, 22 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Microwave Clam Chowder

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Reviewed Jan. 17, 2013

"I've never made clam chowder before so I can't compare recipes but this was easy and tasty. I did substitute 1/2 cup of heavy cream for some of the milk. My kids would have preferred it tobe thicker."

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