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Clam Chowder For One Recipe

Clam Chowder For One recipe
One Dish Kitchen

Easy to make, creamy clam chowder recipe made with bacon, a potato, cream, and plenty of chopped clams. Wonderfully creamy and incredibly delicious. This single serving New England clam chowder is hearty, comforting and can be ready in just 30 minutes!


1 slice bacon
1 celery rib (, chopped)
¼ cup chopped onions
1 clove garlic (, minced)
1 small potato (, peeled and cubed)
½ cup low sodium chicken broth
¼ teaspoon dried thyme
⅛ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 ½ tablespoons all-purpose flour
¼ cup, plus 2 tablespoons half-and-half (, divided)
1 (6.5-ounce can) chopped clams (, with the juice)


In a 2-quart saucepan, cook bacon over medium heat until crisp. Remove to a paper towel to drain; set aside.
Saute celery and onion in the drippings until tender, about 3 minutes. Add garlic; cook 1 minute longer.
Stir in the potatoes, broth, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are tender, 12-15 minutes.
In a small bowl, combine flour and half and half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Stir in clams, clam juice from the can, and 2 tablespoons of half-and-half; heat through (do not boil). Pour into a bowl, crumble the cooked bacon and sprinkle over the top of the soup.
Enjoy hot.

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