Fresh Clam Chowder

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  • Each serving
  • 280cal
  • 7g fat (3g sat)
  • 70mg chol
  • 560mg sodium
  • 25g carb
  • 2g fiber
  • 7g sugars
  • 27g protein


  • 2 pounds fresh clams
  • 4 slices bacon, chopped
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup all-purpose flour
  • 3 (8-ounce) bottles clam juice, divided
  • 2 1/2 cups whole milk
  • 2 cups cubed potatoes
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley


Place clams in a colander and rinse under cold water. Discard any with broken or open shells; let drain.

Cook bacon in a Dutch oven or heavy soup pot over medium heat until just crisp, about 8 minutes. Stir in onions, celery, garlic and thyme. Cook until onions are translucent, 5 to 7 minutes. Stir in flour and cook for 2 minutes. Whisk in 2 bottles clam juice and milk. The liquid should have a consistency similar to heavy cream. If it is too thick, add additional clam juice.

Working in batches, place clams in a heavy-bottomed sauté pan over medium heat. Pour ½ cup clam juice on top and cover the pan. Simmer for about 4 minutes, or until clams open; discard any unopened clams. Transfer cooked clams to the pot with chowder, and cook remaining clams. Season to taste with salt and pepper; sprinkle with parsley to serve,

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