Clam Chowder for One
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A creamy New England-style chowder with canned clams, potato, celery, and crispy bacon.
Ingredients
- 1 slice bacon
- 1 celery rib chopped
- ¼ cup chopped onions
- 1 garlic clove minced
- 1 small potato peeled and cubed
- ½ cup low-sodium chicken broth
- ¼ teaspoon dried thyme
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1½ tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons half-and-half divided
- 1 (6.5-ounce) can chopped clams with its juice
Equipment
- saucepan
Directions
- Cook the bacon in a 2-quart saucepan over medium heat until crisp. Move it to a plate, leaving the drippings in the pan.
- Cook the celery and onion in the drippings for about 3 minutes, then add the garlic and cook 1 minute more.
- Add the potato, broth, thyme, salt, and pepper. Bring to a boil, then simmer uncovered on medium-low for 12 to 15 minutes, until the potato is soft.
- In a cup, stir the flour into ¼ cup of the half-and-half until smooth. Stir it into the soup and boil for 1 to 2 minutes, until thickened.
- Stir in the whole can of clams with their juice and the last 2 tablespoons of half-and-half. Heat through, but don’t let it boil.
- Crumble the bacon over the top and serve.
Nutrition
Serving: 563g | Calories: 438kcal | Carbohydrates: 38g | Protein: 36g | Fat: 16g | Saturated Fat: 7.9g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 854mg | Potassium: 1481mg | Fiber: 3.2g | Sugar: 6.7g | Vitamin A: 1038IU | Vitamin C: 20mg | Calcium: 225mg | Iron: 4.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); bacon counted as cooked bacon, potato counted as raw potato (a small one 98 g), clams counted as canned clams, drained, clam juice counted as canned clam liquid. Brands and portions vary, so use it only as an approximation.