Smoky Bacon-Clam Chowder

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

Yield: 8 cups (servings size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 3.6g
  • Saturated fat: 1.6g
  • Protein: 15.6g
  • Carbohydrate: 20g
  • Cholesterol: 53mg
  • Iron: 15mg
  • Sodium: 612mg
  • Calories from fat: 19%
  • Fiber: 1.1g
  • Calcium: 227mg


  • 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


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