Canned clams and ready-made hash brown potatoes help make this Easy Clam Chowder recipe so simple that even a beginner can make it in a flash.
What You Need
Original recipe yields 6 servings
2 cans (6-1/2 oz. each) clams, undrained
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3-1/2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup ORE-IDA Chopped Onions
1/4 cup each chopped green and red bell peppers
1 bay leaf
2 cups milk
1/8 tsp. ground white pepper
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Let's Make It
Drain clams, reserving liquid. Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
Add potatoes, onions and bell peppers to bacon drippings in pan; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add bay leaf and reserved clam liquid; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min. Remove and discard bay leaf.
Add milk, white pepper, clams and bacon; mix well. Cook, uncovered, 3 to 5 min. or until heated through, stirring occasionally. (Do not let soup come to boil.)
Serve with raw vegetables and your favorite fresh fruit to round out the meal.
For a slightly smoother soup consistency, mash the cooked potatoes slightly with a potato masher before stirring in the milk, pepper, clams and bacon.
Substitute 1 cup celery slices for the chopped bell peppers.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.