Potato Clam Chowder

SUBMITTED BY: Betty Ann Morgan

"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."

PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 bacon strips, diced
1 cup chopped onion
2 tablespoons all-purpose flour
2 (6 ounce) cans minced clams
1 cup water
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried savory
1/8 teaspoon pepper
4 medium potatoes, peeled and cubed
2 cups milk
2 tablespoons minced fresh parsley

READ REVIEWS (3)

DIRECTIONS

In a 3-qt. saucepan or Dutch oven, cook bacon until crisp. Remove bacon; set aside. Saute onion in drippings until tender. Add flour; stir until smooth. Drain clams, reserving juice; set clams aside. Gradually add water and clam juice to pan; cook and stir over medium heat until smooth and bubbly. Add salt, thyme, savory, pepper and potatoes; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender, stirring often. Add bacon, clams, milk and parsley; heat through.

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REVIEWS

Reviewed on Nov. 6, 2006 by SNP

This is similar to a chowder I make called Down East Chowder. Instead of using fresh potatoes I use bagged shredded hashbrowns. It gives it a more meaty texture.

2 users found this review helpful

Reviewed on Nov. 18, 2007 by Alice

I have never made clam chowder, and this was easy and very good! I used chopped clams instead of minced so that clams would be a little larger.

0 users found this review helpful

Reviewed on Jan. 1, 2007 by Beth Fischi

This is a very good clam chowder. I substituted Jennie's 99% fat-free turkey bacon for real bacon, and used NuSalt to lower the sodium, and it turned out just fine. As a bonus, I made it for a Christmas party, and the "bacon" and parsley added festive colors for the occasion.

0 users found this review helpful

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