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


Recipe Summary test

15 mins
25 mins
40 mins
6 cups


Ingredient Checklist


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.

  • 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.