Rating: 4.5 stars 4.6
43 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.

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  • Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.

  • Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.

  • Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

Nutrition Facts

583 calories; protein 48.3g; carbohydrates 26.5g; fat 30.5g; cholesterol 148.5mg; sodium 1032mg. Full Nutrition
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