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Clam Chowder (simple)


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  • 2 bacon slices
  • 2 cups chopped onion
  • 1-1/4 cups chopped celery
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 2 garlic cloves, minced
  • 6 6-1/2oz cans chopped clams, undrained
  • 5 cups diced peeled baking potatoes (~ 1lb)
  • 4 8oz bottles clam juice
  • 1 bay leaf
  • 3 cups fat-free milk
  • 1/2 cup flour


Servings 12


Step 1

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

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 min or until thick, stirring constantly. Add clams; cook 2 min. Sprinkle with bacon.


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