Marilyn's Cheesy Clam Chowder

33 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

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
583 cal
29%

Fat
30.5 g
47%

Carbs
26.5 g
9%

Based on a 2,000 calorie diet

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Reviews (33)

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Doug Matthews

Jan. 18, 2003

"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."

DELTAQUEEN50

Oct. 1, 2005

"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."

SANDRABECHTOLD

Nov. 13, 2004

"Needs more potatoes. Directions step 4 & 5 both say to add the potatoes. Which is correct? Still a good flavor, will use again (modified)...." See more"

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