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Creamy New England Bacon Clam Chowder

  Butter 4 Teaspoon
  Finely chopped onion 1 Cup (16 tbs)
  Bacon 1⁄4 Pound, cut into small pieces
  Milk 1 Cup (16 tbs)
  Canned clams with juice 3 Cup (48 tbs)
  Potatoes 2 , peeled and cut into 1/4 inch cubes
  Fresh chopped parsley 1⁄2 Teaspoon
  Fresh chopped dill 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Black pepper To Taste
  Light cream 1 Cup (16 tbs)

Melt 1 tablespoon of butter over low heat in skillet; saute onion until shiny.
Remove onion and set aside in large saucepan.
Fry bacon in skillet until crisp; add to onion in in saucepan.
Over medium heat, simmer onion, bacon, milk, clams and juice, potatoes, parsley, dill, thyme, salt and pepper until potatoes are tender.
Add the cream and remaining three tablespoons of butter and let simmer 5 minutes or until soup is hot.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2584 Calories from Fat 1113

% Daily Value*

Total Fat 126 g194.5%

Saturated Fat 67.5 g337.3%

Trans Fat 0 g

Cholesterol 844.4 mg281.5%

Sodium 3512.6 mg146.4%

Total Carbohydrates 146 g48.7%

Dietary Fiber 12.3 g49.1%

Sugars 22.1 g

Protein 215 g429.7%

Vitamin A 160.8% Vitamin C 434.8%

Calcium 119.7% Iron 1144.4%

*Based on a 2000 Calorie diet

Creamy New England Bacon Clam Chowder Recipe