Quick and Easy Midtown Clam Chowder

This is a simple and tasty soup. Using canned clams make life easy when preparing this dish.

Serves: 2Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 2

Ingredients

  • 2 Tbsp. vegetable oil
  • 2 strips bacon, finely minced
  • 1 small white onion, small diced
  • 1 celery stalk, diced
  • 1 small carrot, peeled and diced
  • 1 garlic clove, smashed
  • 1 Tbsp. fresh thyme leaves
  • 4 Tbsp. all-purpose flour
  • 1 can (10 oz.) baby clams, juice and clams separated
  • 1 cup clam juice
  • 3 cups chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 1 cup diced canned tomatoes
  • ¾ cup small-diced Idaho potato
  • Dash Tabasco sauce
  • Salt and pepper, to taste
  • 1 cup oyster crackers

Directions

  • In a saucepot, heat the oil on medium-high and add the bacon, onion, celery, carrot, garlic, and thyme. Sauté until the vegetables soften, about 10 minutes.
  • Add the flour to the pot and stir well to avoid any lumps.
  • Add the juice from the canned clams plus the additional 1 cup clam juice, the broth, Worcestershire sauce, and tomatoes. Bring to a boil. Reduce heat and gently simmer for 20 minutes, uncovered.
  • Add the potato and cook for another 15 minutes, uncovered, or until the potato is tender.
  • Add the clams and a dash of Tabasco sauce. Heat the soup through, then season with salt and pepper. Serve in warmed bowls with oyster crackers on the side.

Recipe Information

Serves: 2

Ingredients

  • 2 Tbsp. vegetable oil
  • 2 strips bacon, finely minced
  • 1 small white onion, small diced
  • 1 celery stalk, diced
  • 1 small carrot, peeled and diced
  • 1 garlic clove, smashed
  • 1 Tbsp. fresh thyme leaves
  • 4 Tbsp. all-purpose flour
  • 1 can (10 oz.) baby clams, juice and clams separated
  • 1 cup clam juice
  • 3 cups chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 1 cup diced canned tomatoes
  • ¾ cup small-diced Idaho potato
  • Dash Tabasco sauce
  • Salt and pepper, to taste
  • 1 cup oyster crackers

Directions

  • In a saucepot, heat the oil on medium-high and add the bacon, onion, celery, carrot, garlic, and thyme. Sauté until the vegetables soften, about 10 minutes.
  • Add the flour to the pot and stir well to avoid any lumps.
  • Add the juice from the canned clams plus the additional 1 cup clam juice, the broth, Worcestershire sauce, and tomatoes. Bring to a boil. Reduce heat and gently simmer for 20 minutes, uncovered.
  • Add the potato and cook for another 15 minutes, uncovered, or until the potato is tender.
  • Add the clams and a dash of Tabasco sauce. Heat the soup through, then season with salt and pepper. Serve in warmed bowls with oyster crackers on the side.

Nutrition Information

Nutrition Information
Amount per serving
Calories580
Total Fat29g
Saturated Fat7g
Cholesterol30mg
Sodium2830mg
Total Carbohydrate68g
Dietary Fiber6g
Sugars14g
Protein14g