Canned Clam Chowder Recipe

Canned Clam Chowder Recipe

6 servings

This tasty clam chowder, conveniently made with canned clams, is ready to eat by the time you get the table set!



1 cup each: chopped onion, celery

1/4 cup all-purpose flour

2 cups clam juice

2 cans (6 1/2 ounces each) diced clams, undrained

1 can (6 1/2 ounces) whole clams, undrained

1 3/4 cups peeled, cubed russet potatoes

2 slices turkey bacon, fried crisp, crumbled

1 teaspoon dried thyme leaves

1 bay leaf

1 1/2 - 2 cups fat-free half-and-half or fat-free milk

Salt and pepper, to taste


Saute onion and celery in lightly greased large saucepan until tender, 5 to 8 minutes. Stir in flour; cook for 1 minute. Stir in the remaining ingredients, except fat-free half-and-half, salt, and pepper; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. Stir in half-and-half; cook over medium heat until hot, about 5 minutes. Discard bay leaf; season to taste with salt and pepper.


Per Serving:

Calories: 195

% of calories from fat: 11

Fat (gm): 2.3

Saturated fat (gm): 0.6

Cholesterol (gm): 59.2

Sodium (mg): 261

Protein (gm): 13.4

Carbohydrate (gm): 30.3

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