Name: Easy Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup milk; 2 tablespoons chopped fresh parsley leaves; Kosher salt and freshly ground black pepper, to taste; 2 (6.5-ounce) cans chopped clams, juices reserved; 4 slices bacon, diced; 3 tablespoons all-purpose flour; 1 bay leaf; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 onion, diced; 1 cup vegetable stock; 1 cup half and half*; 1/2 teaspoon dried thyme; 2 russet potatoes, peeled and diced

Clam Chowder

What ingredients do I need to make Clam Chowder?

How do I prepare the clams for Clam Chowder?

What cooking techniques can I use to make Clam Chowder?

Can I make any substitutions to the recipe based on my personal preferences or dietary needs?

How can I adjust the consistency or texture of the Clam Chowder?

What are some common mistakes to avoid when making Clam Chowder?

How should I store leftover Clam Chowder, and how long will it keep?

Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

Milk

Crustacean Shellfish

Wheat

Lactose Free

Gluten Free

milliliter

milk

Fresh Vegetables

gram

fresh parsley

Seasonings

Salt & Pepper

Seafood

clam

Bacon & Sausage

bacon

Flour & Meal

all purpose flour

dried bay leaves

Butter & Margarine

unsalted butter

garlic

onion

Stocks & Broths

vegetable stock

Creams & Creamers

half & half

dried thyme

russet potato

Water

Calories

Dietary Folate Equivalents

Vitamin A

Vitamins

Choline

Vitamin B6

Sodium

Minerals

Potassium

Phosphorus

Magnesium

Iron

Calcium

Protein

Lutein+zeaxanthin

Beta-carotene

Dietary Fiber

Carbohydrates

Vitamin K

Cholesterol

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Added Sugar

Sugar

Vitamin C

Lactose

Folic Acid (B9)

Pantothenic acid (B5)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Zinc

Niacin (B3)

Saturated Fat

Selenium

Iodine

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Easy Clam Chowder

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