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Southern Clam Chowder
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Southern Clam Chowder

1 Hour
1 Hr Cook
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1 serving
Original recipe yields 1 serving
4 slices bacon, diced
1 medium onion, chopped
2 cans (8 oz. each) minced clams, don't drain
4 medium potatoes, peeled & diced
1/2 tsp salt
1/4 tsp white pepper
3 Tbsp cornstarch
3 cups milk
3 Tbsp butter
2 cups half-and-half
1 tsp dried dill weed
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Let's Make It
1
Cook bacon in a Dutch oven till crisp. Remove bacon, and cook onion in drippings till limp.
2
Return bacon to pot with clams and juice, potatoes, salt, and pepper. Cover and simmer till potatoes are tender.
3
Dissolve cornstarch in a little of the cold milk and add to pot with remaining ingredients. Cook over low heat till chowder is thickened and steamy hot. Don't let it come back to a boil. Serve with oyster crackers.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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