Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium potatoes; 2 slices bacon; 1/2 cup chopped onion; 4 (6 1/2-ounce) cans minced clams, undrained; 1/4 cup butter or margarine; 1/2 cup flour; 1 quart milk; 1 tablespoon Worcestershire sauce; 1/2 teaspoon pepper; 1 cup half-and-half

Servings: persons

2 medium potatoes
2 slices bacon
1/2 cup chopped onion
4 (6 1/2-ounce) cans minced clams, undrained
1/4 cup butter or margarine
1/2 cup flour
1 quart milk
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 cup half-and-half

1
Scrub potatoes; cook in boiling water 25 minutes or until tender. Drain and cool slightly. Peel potatoes, and cut into 3/4- inch cubes; set aside.
2
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
3
Saute onion in pan drippings until tender. Stir in clams; simmer 5 minutes.
4
Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat; add potatoes, bacon, clam mixture, Worcestershire sauce, and pepper, stirring well. Slowly add half-and- half, stirring constantly. Cook over low heat until thoroughly heated, stirring frequently. Spoon into individual serving bowls; serve immediately.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium potatoes, 2 slices bacon, 1/2 cup chopped onion, 4 (6 1/2-ounce) cans minced clams, undrained, and more.

Yes, Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Chowder

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