Potato Clam Chowder Recipe
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, Maryland
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- 1/2 teaspoon salt
- 1 cup water
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 medium onion chopped
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon dried savory
- 2 cans (6-1/2 ounces each) minced clams
- 2 bacon strips chopped
- 1-3/4 pounds potatoes (about 4 medium) peeled and cut into 3/4-in. cubes
- 1/4 to 1/2 teaspoon dried thyme
- Carbohydrate 2.14726171183314 g
- Cholesterol 6.34666666666667 mg
- Fat 4.24401875535271 g
- Fiber 0.151702559882396 g
- Protein 1.38718095363609 g
- Saturated Fat 1.40740515406155 g
- Serving Size 1 1 serving (127g)
- Sodium 113.144604075348 mg
- Sugar 1.99555915195075 g
- Trans Fat 0.476471638678787 g
- Calories 53 calories
Directions Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly. Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally. Stir in milk, parsley and clams; heat through. Top with bacon. Yield: 6 servings. Originally published as Potato Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37
