Contest Winning New England Clam Chowder, or should I say Chowda, that’s how we pronounce it here in New England.  During our long cold winters I swear we have it a least once a  month.  Who am I kidding…we have it year round,  it’s just one of those favorites you never get tired of .

For some strange reason while I’m eating this creamy madness I think of those summer days at the beach.  We’ll stop at the local eatery with friends and enjoy a heaping bowl of chowda, with a side of steamers, onion rings, and a refreshing beverage… such good memories.



Prep time  20 min                   Cook Time 35 min                Serves  5


Contest Winning New England Clam Chowder
Contest Winning New England Clam Chowder           via Taste Of Home


4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained


For Directions click here and enjoy.





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