Back to Potato Clam Chowder

Print Options


Card Sizes


Potato Clam Chowder Recipe

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. YIELD:6 servings


  • 2 cans (6-1/2 ounces each) minced clams
  • 2 bacon strips, chopped
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1-3/4 pounds potatoes (about 4 medium), peeled and cut into 3/4-in. cubes
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried savory
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 2 tablespoons minced fresh parsley


  • 1. Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels.
  • 2. Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly.
  • 3. Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally.
  • 4. Stir in milk, parsley and clams; heat through. Top with bacon. Yield: 6 servings.

Nutritional Facts

1 cup equals 201 calories, 6 g fat (2 g saturated fat), 34 mg cholesterol, 615 mg sodium, 27 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.