“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!” - by MARLEE
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 197 cal
- 10%
- Fat
- 9.6 g
- 15%
- Carbs
- 16.8 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 ..." See moreit 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."
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