Clam chowder

Clam chowder

Clam chowder

Clam chowder photo 1
Clam chowder photo 2
Clam chowder photo 3


  • butter or margarine - 1 tsp
  • salt - 1/2 tsp
  • all-purpose flour - 2 Tbsp
  • milk, divided
  • minced fresh parsley - 1 item
  • onion, chopped - 1/3 c
  • pinch of pepper - 1 item
  • bacon strips, cut into 1/2-inch pieces - 4 item
  • cans clams, chopped - 2 1/2
  • raw potatoes, peeled and diced about 2 medium

How to make clam chowder:

In a covered 2-quart microwave-safe dish, cook bacon on High for 4 or 5 minutes or until crisp. Remove with a slotted spoon to drain. Set aside. Drain clam juice into the drippings. Stir in potatoes and onion; cover and cook on High for 8 to 10 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk and add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on Medium for 6 minutes, stirring once or twice. Let stand for 3 to 5 minutes. Stir in clams and butter. Garnish with bacon and parsley.

Recipe categories: Soups & stews, Chowders, Clams.

Clam chowder
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
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