Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This classic New England chowder, made with potatoes, onion, and canned clams, turns out creamy and hearty with a wonderful flavor thanks to the fresh thyme.

Megan Patterson
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

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  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

  • Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Nutrition Facts

194 calories; calories from fat 25%; fat 5.4g; saturated fat 2.7g; mono fat 1.9g; poly fat 0.4g; protein 12.3g; carbohydrates 23.7g; fiber 1.4g; cholesterol 32mg; iron 2.2mg; sodium 639mg; calcium 111mg.
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