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Clam Chowder
Source: dLife DD

A delicious version of classic white clam chowder soup.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 129.7
Total Carbs 13.0 g
Dietary Fiber 1.1 g
Sugars 4.3 g
Total Fat 2.7 g
Saturated Fat 1.2 g
Unsaturated Fat 0.2 g
Potassium 568.2 mg
Protein 13.2 g
Sodium 962.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Milk , 1/2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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26 oz  minced canned clams
2 cup  clam juice
5 piece  reduced sodium bacon slices, cooked
0 3/4 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
1 1/2 tsp  Butter, unsalted
2 cup  Potatoes, fresh, with skin, diced
1 tbsp  fresh thyme
0 1/2 tsp  salt substitute
0 1/4 tsp  black pepper
1 each  bay leaf
2 1/4 cup  evaporated skim milk
1 1/2 cup  Milk, 1%, with add vitamin A & D
1 1/2 tbsp  cooking sherry
1 tbsp  chopped parsley
  1. Strain clams in a colander placed over a bowl to save the liquid.
  2. Pour bottled clam juice into saved clam juice to make 3 1/2 cups. Reserve clams and juice.
  3. Crisp bacon in Dutch oven over medium heat, stirring frequently.
  4. Using a slotted spoon, take bacon out of pot leaving 2 teaspoons bacon grease in pot.
  5. Place bacon back in pot and raise heat to medium high. Saute onion, celery, and butter in pot 6 minutes.
  6. Mix clam juice, potato, thyme, salt, pepper, and bay leaf into pot and let boil. Place lid on pot, lower heat, and simmer 15 minutes.
  7. Mix in clams, evaporated and 1% milk and sherry and cook 5 minutes or until fully heated, stirring frequently.
  8. Take bay leaf out and top with parley before serving.

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