Recipes Creamy Clam Chowder ()

Number of Servings
    • 1/4 Bacon, diced
    • 1/2 cup minced onion
    • 2    Carrots, peeled and chopped
    • 3    Potatoes, peeled and diced
    • 1    Tablespoon Flour
    • 1    cup vegetable broth
    • 2    cans (6.5 ounces) Chopped Clams
    • 1    cup Fat Free Half and Half
    • 2    Tablespoons chopped Fresh Parsley
    • Salt, Pepper, and Old Bay Seasoning to taste






Add the bacon to a soup pan and cook over medium heat. Once the bacon is browned and crispy, add the onion and carrots. Cook 5 minutes, or until they begin to soften. Stir in the flour and cook for another minute. Add the broth, the liquid from the clams and the potatoes. Simmer over medium-high heat for 15 minutes, or until the vegetables are tender. Reduce the heat to low and stir in the clams and half and half. Cook until heated through. Stir in parsley and season to taste.

Nutrition Information

 385 Calories, 17g Fat, 64mg Cholesterol, 962mg Sodium, 43g Carbohydrate, 7g Fiber, 20g Protein