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Clam Chowder with Parmigiano-Reggiano Cheese

Makes: 8 to 10 servings
Start to Finish 45 mins
Clam Chowder with Parmigiano-Reggiano Cheese
  • 1 1/2  pints  shucked clams or three 6.5-ounce cans minced clams
  • 6  slices  bacon, halved crosswise
  • 1 1/2  cups  chopped onions (3 medium)
  • 3/4  cup  finely chopped celery (3 stalks)
  • 1/2  cup  dry white wine
  • 3  cups  chopped, peeled potatoes (3 large)
  • 2  teaspoons  instant chicken bouillon granules
  • 1 1/2  teaspoons  snipped fresh thyme
  • 1/4  teaspoon  ground black pepper
  • 1/4  teaspoon  crushed red pepper
  • 3  cups  milk
  • 1 1/2  cups  whipping cream
  • 3  tablespoons  all-purpose flour
  • 3/4  cup  shredded Parmigiano-Reggiano cheese or Parmesan cheese (3 ounces)
  •  Snipped fresh Italian (flat-leaf) parsley (optional)
  •  Shredded Parmigiano-Reggiano cheese or Parmesan cheese (optional)

1. If using, chop fresh clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving the juice.) If necessary, add enough water to the reserved clam juice to make 1-1/2 cups total liquid; set aside.

2. In a 4-quart Dutch oven cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in pan. Drain bacon on paper towels; crumble bacon and set aside. Add onions and celery to bacon drippings; cook and stir over medium heat until tender.

3. Stir in wine; bring to boiling. Boil gently, uncovered, for 2 to 3 minutes. Stir the reserved clam juice, potatoes, bouillon granules, thyme, black pepper, and crushed red pepper into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against side of pan.

4. In a medium bowl stir together milk, whipping cream, and flour; add to potato mixture. Bring to a simmer; cook and stir until slightly thickened. Stir in clams and the 3/4 cup cheese. Reduce heat. Cook and stir for 1 to 2 minutes more or until heated through and cheese is melted. Sprinkle each serving with crumbled bacon and, if desired, parsley and additional cheese.

Nutrition Facts (Clam Chowder with Parmigiano-Reggiano Cheese)
  • Servings Per Recipe 8,
  • cal. (kcal) 438,
  • Fat, total (g) 27,
  • chol. (mg) 113,
  • sat. fat (g) 15,
  • carb. (g) 24,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 22,
  • vit. A (IU) 1166,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 583,
  • Potassium (mg) 800,
  • calcium (mg) 293,
  • iron (mg) 13,
  • Percent Daily Values are based on a 2,000 calorie diet

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