Prep Time
5 Mins
Cook Time
36 Mins
Yield
8 cups (servings size: 1 cup)

Fresh clams and smoky bacon give this New England-style chowder a savory, rich flavor.

How to Make It

Step 1

Cook bacon in a large Dutch oven over medium heat 6 minutes or until crisp. Drain bacon on a paper towel, and crumble.

Step 2

. Add onion to pan, and sauté 3 minutes. Add potato; sauté 2 minutes or until lightly browned. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into potato mixture, and cook 1 minute. Add clam juice, and stir well. Stir in milk; cook over medium-low heat 11 minutes or until thick and bubbly. Cover, reduce heat, and simmer 11 minutes or until potato is tender.

Step 3

. Drain clams, reserving 2 cups liquid. Stir in clams and reserved clam liquid, and cook 2 minutes or until thoroughly heated. Stir in parsley, pepper, and salt. Ladle into bowls; top with crumbled bacon.

Oxmoor House Healthy Eating Collection

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