• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 8

Clam Chowder

  • Recipe Submitted by on

 Ingredients List

  • 1 pound bacon chopped and divided
  • 19.5 ounces canned clams drained, chopped, and juice reserved
  • 2 celery stalks chopped
  • 1/2 onion chopped
  • 3 cups chicken stock
  • 4 potatoes peeled and cubed
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 15.5 ounces corn drained (1 can)
  • 1 cup half and half
  • 2-3 tablespoons cornstarch or flour
  • Fresh chopped parsley for garnish


Drain clams in a colander and reserve all the clam juice and set aside.

In a large saucepan over medium heat add ¾ chopped bacon, onion, and celery. Sauté until tender, about 5 minutes. Add in chicken stock and clam juice and simmer 5 minutes.

Add in cubed potatoes and keep simmering until potatoes are tender, but not mushy, about 5 minutes. Season with garlic salt, dried parsley, black pepper, and onion powder. Pour in corn and chopped clams. Bring to a rolling boil.

Whisk half and half and cornstarch or flour together to make a rue and pour into soup. Mix to combine and begins to thicken.

Remove from heat and cook remaining bacon. Garnish with bacon and fresh chopped parsley.

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