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Potato Clam Chowder Recipe

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I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings

Ingredients

  • 2 bacon strips, diced
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cans (6-1/2 ounces each) minced clams
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried savory
  • 1/8 teaspoon pepper
  • 4 medium potatoes, peeled and cubed
  • 2 cups milk
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 serving (1 cup) equals 178 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 402 mg sodium, 29 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a 3-qt. saucepan or Dutch oven, cook bacon until crisp. Remove bacon; set aside. Saute onion in drippings until tender. Add flour; stir until smooth. Drain clams, reserving juice; set clams aside. Gradually add water and clam juice to pan; cook and stir over medium heat until smooth and bubbly. Add salt, thyme, savory, pepper and potatoes; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender, stirring often. Add bacon, clams, milk and parsley; heat through. Yield: 6 servings.
Originally published as Potato Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

Nutritional Facts

1 serving (1 cup) equals 178 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 402 mg sodium, 29 g carbohydrate, 2 g fiber, 8 g protein.

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