Rating: 4.5 stars
25 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme.

Marge Perry
Recipe by Cooking Light January 2008

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Read the full recipe after the video.

Recipe Summary

Yield:
12 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

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  • Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

  • Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

Nutrition Facts

257 calories; calories from fat 10%; fat 2.9g; saturated fat 0.6g; mono fat 0.6g; poly fat 0.7g; protein 28.5g; carbohydrates 27.9g; fiber 2g; cholesterol 67mg; iron 26.6mg; sodium 475mg; calcium 242mg.
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