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Marlee's Clam Chowder

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MARLEE

Sometimes I add carrots. I have also made this recipe up until the tomato addition, omitted the tomatoes and instead added light cream and made New England Clam Chowder adding a little flour to thicken. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 933 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium heat, cook bacon until crisp. Remove and crumble. Return to pot with onion and celery and cook until onion is translucent. Stir in clam juice and tomatoes. Season with thyme and pour in clams. Simmer 45 minutes, until flavors are well blended.
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Reviews

JBHALL
36
2/1/2010

Well, now, I'm surprised. This just didn't sound like it would work-and all that thyme!! Well, it did! I reduced the clam juice to a little over three cups and it improved the overall texture, making it less runny. I did not drain the clams, so that added still a little more liquid. I was very pleased with the result upon first cooking it and enjoyed it for lunch for several days after. It reheats well. I originally served it with garlic read, and then added saome cut-up bread to the soup bowl befroe reheating. That was fun too.