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Bacon Clam Chowder Recipe

Name: Bacon Clam Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1 cup reduced-sodium chicken broth; 1 medium potato, peeled and cubed; 1/2 cup chopped celery; 1/4 cup chopped onion; 1/2 teaspoon chicken bouillon granules; 1/4 teaspoon dried thyme; 1 can (6-1/2 ounces) minced clams; 1 tablespoon cornstarch; 1/2 cup half-and-half cream; 1-1/2 teaspoons butter; Dash cayenne pepper; 2 bacon strips, cooked and crumbled

Taste of Home

Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. “Everyone says it's the best they've ever tasted,” she writes from her Paradise, California home. “I like to serve it with garlic bread or a side salad.”

Ingredients

1 cup reduced-sodium chicken broth

1 medium potato, peeled and cubed

1/2 cup chopped celery

1/4 cup chopped onion

1/2 teaspoon chicken bouillon granules

1/4 teaspoon dried thyme

1 can (6-1/2 ounces) minced clams

1 tablespoon cornstarch

1/2 cup half-and-half cream

1-1/2 teaspoons butter

Dash cayenne pepper

2 bacon strips, cooked and crumbled

Method

In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.

Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.

In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

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