Bacon Clam Chowder Recipe

4.5 3 5
Bacon Clam Chowder Recipe
Bacon Clam Chowder Recipe photo by Taste of Home
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Bacon Clam Chowder Recipe

Read Reviews
4.5 3 5
Publisher Photo
Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. “Everyone says it's the best they've ever tasted,” she writes from her Paradise, California home. “I like to serve it with garlic bread or a side salad.”
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (6-1/2 ounces) minced clams
  • 1 cup reduced-sodium chicken broth
  • 1 medium potato, peeled and cubed
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1/2 cup half-and-half cream
  • 1-1/2 teaspoons butter
  • Dash cayenne pepper
  • 2 bacon strips, cooked and crumbled

Directions

Drain clams, reserving juice; set aside. Place the clams in a food processor; cover and process until finely chopped. Set aside.
In a large saucepan, combine the broth, potato, celery, onion, bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender. Stir in the reserved clam juice.
Combine cornstarch and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cayenne and clams. Cook and stir over medium heat for 3-4 minutes or until heated through. Garnish with bacon. Yield: 3 cups.
Originally published as Bacon Clam Chowder in Cooking for 2 Fall 2005, p33

Nutritional Facts

1 cup: 220 calories, 5g fat (2g saturated fat), 50mg cholesterol, 416mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 1 can (6-1/2 ounces) minced clams
  • 1 cup reduced-sodium chicken broth
  • 1 medium potato, peeled and cubed
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1/2 cup half-and-half cream
  • 1-1/2 teaspoons butter
  • Dash cayenne pepper
  • 2 bacon strips, cooked and crumbled
  1. Drain clams, reserving juice; set aside. Place the clams in a food processor; cover and process until finely chopped. Set aside.
  2. In a large saucepan, combine the broth, potato, celery, onion, bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender. Stir in the reserved clam juice.
  3. Combine cornstarch and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cayenne and clams. Cook and stir over medium heat for 3-4 minutes or until heated through. Garnish with bacon. Yield: 3 cups.
Originally published as Bacon Clam Chowder in Cooking for 2 Fall 2005, p33

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Reviews forBacon Clam Chowder

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Cheri Beck User ID: 174358 257029
Reviewed Nov. 20, 2016

"This has been a family favorite for years. I substitute fat free half and half, and my family enjoys it just as much as the richer cream called for. It is quick and easy to prepare, and just the thing for a cold evening!"

MY REVIEW
ebramkamp User ID: 702841 240864
Reviewed Jan. 2, 2016

"This was an easy and delicious chowder. I omitted the thyme and used a little Old Bay seasoning instead. It's definitely on my list to make again."

MY REVIEW
Librachild User ID: 4284083 94902
Reviewed Oct. 15, 2009

"I had to substitute a few ingredients but it turned out very good and very easy. A great way to use canned clams. I will definitely use this recipe again and again. Thank you for a great recipe."

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