Total Calories: 57
Fry bacon in a large saucepan until crisp. Remove bacon and set aside. Discard all but 1 tablespoon fat. Sauté onion in fat until transparent. Add potato soup, milk, clams and clam broth. Add reserved bacon. Heat, but do not boil. Season with butter, salt, and pepper.
Fun Fact: Clams have been around for 400 million years—more or less. New Englanders use the Native American word “quahog” for the hardshell clams used in their delicious chowders.
This Easy Clam Chowder recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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