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Creamy Clam Chowder

Prep time 15 mins
Cook time 25 mins
Yield 6 cups
It's always a treat to indulge in a cup of rich, creamy clam chowder before a fish dinner at Red Lobster. But if you're staying in for supper, try our quick and easy version. Don't forget the crackers!


  • 2 strips bacon, cut into 1/4-inch pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 Tbsp., plus 1 tsp. flour
  • 1 (8 oz.) bottle clam juice
  • 3 cups whole milk
  • 1 large potato (12 oz.), peeled, cut into 1/2-inch pieces
  • 2 (6.5 oz.) cans chopped clams, drained
  • Dash hot sauce
  • Salt
  • 2 tablespoons minced fresh parsley

Nutrition Information

  • calories 177
  • fat 9 g
  • satfat 3 g
  • protein 8 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 26 mg
  • sodium 496 mg

How to Make It

  1. Combine bacon and oil in a large saucepan over medium heat. Cook, stirring often, until fat is drawn out of bacon, 4 minutes. Add onion and cook, stirring, until softened, 4 minutes. Add flour and cook, stirring, for 2 minutes. Pour in clam juice and bring to a boil, stirring well.

  2. Add milk, potato, clams and hot sauce. Season with salt. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 10 to 12 minutes.

  3. Ladle chowder into cups or bowls, sprinkle with parsley and serve hot.