Clam Chowder

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3 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins
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Clam Chowder
Ingredients
2
10 3/4 ounce can condensed cream of celery soup
2
cups frozen loose-pack diced hash brown potatoes with onion and peppers
1
8 ounce bottle clam juice
1
6 1/2 ounce can minced clams
2
teaspoons Worcestershire sauce
1
teaspoon dried thyme, crushed
1
cup half-and-half or light cream
3
slices packaged ready-to-serve cooked bacon, chopped
 
Black pepper (optional)
Directions
  1. In a large saucepan combine cream of celery soup, hash browns, clam juice, undrained clams, Worcestershire sauce, and thyme. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender, stirring frequently.
  2. Stir in half-and-half or light cream; heat through. Sprinkle individual servings with bacon. If desired, season to taste with pepper.Makes 4 to 6 servings.
Nutrition Facts (Clam Chowder)
    Per serving:
  • 383 kcal cal.,
  • 20 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 62 mg chol.,
  • 1410 mg sodium,
  • 29 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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