Potato Clam Chowder Recipe
Potato Clam Chowder Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. —Betty Ann Morgan, Upper Marlboro, Maryland
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 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

Directions

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.
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.
Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally.
Stir in milk, parsley and clams; heat through. Top with bacon. Yield: 6 servings.
Originally published as Potato Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

Nutritional Facts

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

  • 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.
Originally published as Potato Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

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