Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe by MyRecipes April 2007

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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

177 calories; fat 9g; saturated fat 3g; protein 8g; carbohydrates 16g; fiber 1g; cholesterol 26mg; sodium 496mg.
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