New England Clam Chowder

A classic hearty soup is ready in about 45 minutes--rich, easy and delicious!

  • prep time 45 min
  • total time
  • ingredients 10
  • servings 4

Ingredients

2
slices bacon, cut into 1/2-inch pieces
1
cup diced peeled potatoes
1/2
cup chopped celery (1 medium stalk)
1/4
cup chopped onion
3/4
teaspoon salt
1/8
teaspoon dried thyme leaves, crushed
1/8
teaspoon pepper
2
(6 1/2-oz.) cans minced clams, drained, reserving liquid
1/4
cup all-purpose flour
3
cups milk
  • 1 Cook bacon in large saucepan over medium heat until crisp. Remove bacon from saucepan, reserving drippings; drain bacon on paper towels. Set aside.
  • 2 To bacon drippings in saucepan, add potatoes, celery, onion, salt, thyme, pepper and reserved clam liquid. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are crisp-tender.
  • 3 In 1-quart jar with tight-fitting lid or medium bowl, combine flour and milk; shake or stir with wire whisk until smooth. Gradually stir into vegetable mixture. Cook over medium heat for about 15 minutes or until thickened, stirring frequently.
  • 4 Stir in clams. Reduce heat to low; cook and stir until thoroughly heated. DO NOT BOIL. Top individual servings with bacon.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    350
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    760mg
    760%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    2g
    2%
      Sugars
    11g
    11%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    18%;
    Vitamin C
    24%;
    Calcium
    32%;
    Iron
    100%;
    Exchanges:
    2 Starch; 4 Very Lean Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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