Taste of Home
Potato Clam Chowder
TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 6 servings (1-1/2 quarts).
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
Ingredients
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2 cans (6-1/2 ounces each) minced clams
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2 bacon strips, chopped
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1 medium onion, chopped
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2 tablespoons all-purpose flour
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1 cup water
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1-3/4 pounds potatoes (about 4 medium), peeled and cut into 3/4-in. cubes
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1/2 teaspoon salt
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1/4 to 1/2 teaspoon dried thyme
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1/4 teaspoon dried savory
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1/8 teaspoon pepper
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2 cups 2% milk
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2 tablespoons minced fresh parsley
Directions
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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.
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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.
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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.
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4.
Stir in milk, parsley and clams; heat through. Top with bacon.
Nutrition 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.
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