Smoky Bacon-Clam Chowder

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


8 cups (servings size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 36 Minutes

Nutritional Information

Calories 172
Fat 3.6 g
Satfat 1.6 g
Protein 15.6 g
Carbohydrate 20 g
Cholesterol 53 mg
Iron 15 mg
Sodium 612 mg
Caloriesfromfat 19 %
Fiber 1.1 g
Calcium 227 mg


3 slices reduced-fat center-cut bacon
1/2 cup chopped onion
2 cups refrigerated diced potato with onions (such as Simply Potatoes)
1/3 cup flour
1 (8-ounce) bottle clam juice
4 cups 1% low-fat milk
1 (16-ounce) container fresh shucked chopped clams, un-drained
3 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt


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

. 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.

. 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.