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New England Clam Chowder

Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins

 4 bacon strips
 2 celery ribs, chopped
 1 large onion, chopped
 1 garlic clove, minced
 3 small potatoes, peeled and cubed
 1 cup water
 8 oz clam juice
 3 tsp chicken bouillon granules
 ¼ tsp white pepper
 ¼ tsp dried thyme
  cup all purpose flour
 2 cups fat-free half and half, divided
 1 oz chopped clams, undrained

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.


In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.


Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts

Serving Size 1-1/3 cup

Servings 1

Amount Per Serving
Calories 260
% Daily Value *
Total Fat 4g7%

Saturated Fat 1g5%
Cholesterol 22mg8%
Sodium 788mg33%
Total Carbohydrate 39g13%

Dietary Fiber 3g12%
Sugars 9g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.