Simple Clam Chowder

Simple Clam Chowder Recipe
Randy Mayor; Jan Gautro
This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme.


12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 10 %
Fat 2.9 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 0.7 g
Protein 28.5 g
Carbohydrate 27.9 g
Fiber 2 g
Cholesterol 67 mg
Iron 26.6 mg
Sodium 475 mg
Calcium 242 mg


2 bacon slices
2 cups chopped onion
1 1/4 cups chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 garlic cloves, minced
6 (6 1/2-ounce) cans chopped clams, undrained
5 cups diced peeled baking potato (about 1 pound)
4 (8-ounce) bottles clam juice
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour (about 2 1/4 ounces)


Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

Marge Perry,

Cooking Light

January 2008
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