Marilyn's Cheesy Clam Chowder33 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.” - by Marilyn
Original recipe yields 6 servings
- In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
- Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
- Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
- Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.
Amount Per Serving (6 total)
- 583 cal
- 30.5 g
- 26.5 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"My 3 1/2 year old daughter and I made this over the weekend and it was great. We added extra veggies and used half & half instead of milk to make it extra creamy. It is definitely in our family's soup..." See more rotation from now on."
"This is very good chowder - thick, rich and tasty. I cut the amount of cheese just a bit, but it definitely added a richness to the flavor without tasting too "cheesy". I will be making this one aga..." See morein and again. Thank you."
Quick and Easy Clam Chowder
New England Clam Chowder III
Just swipe to see more like this.