Quick and Easy Clam Chowder
If you want to add more American recipes to your repertoire, Quick and Easy Clam Chowder might be a recipe you should try. One portion of this dish contains about 9g of protein, 14g of fat, and a total of 229 calories. For $1.57 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 5. This recipe from Taste of Home has 50 fans. Head to the store and pick up dried thyme, pepper, onion, and a few other things to make it today. It is a good option if you're following a gluten free diet. It works well as an affordable side dish. From preparation to the plate, this recipe takes roughly 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is good. Quick Clam Chowder, Quick Clam Chowder, and Quick Clam Chowder are very similar to this recipe.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
6 bacon strips, diced
3 cans (6-1/2 ounces each) minced clams, undrained
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1/4 teaspoon dried thyme
Minced fresh parsley
1 tablespoon lemon juice
1-1/2 cups milk
1/2 cup finely chopped onion
1/4 teaspoon pepper
Equipment:
slotted spoon
paper towels
frying pan
Cooking instruction summary:
Directions In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley. Yield: 5 servings. Originally published as Clam Chowder in Country WomanMarch/April 2002, p33 Nutritional Facts 1 serving (1 cup) equals 268 calories, 20 g fat (8 g saturated fat), 39 mg cholesterol, 856 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
2. In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk.
3. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through.
4. Garnish with parsley.
Nutrition Information:
covered percent of daily need
