New England Bacon and Clam Chowder

Total Time
1 hr 7 min
12 min
40 min



¾ cup(s)

littleneck clams

30 item(s), scrubbed


2 oz, diced (about 1/4 cup)

uncooked onion(s)

1 small, chopped

uncooked shallot(s)

2 medium, finely chopped

uncooked Yukon gold potato(es)

1 pound(s), peeled and cut into 3/4-inch dice

canned clam juice

8 oz, (1 bottle)

fresh thyme

1 tsp, chopped

black pepper

¼ tsp

fat-free half-and-half

½ cup(s)

fresh parsley

2 Tbsp, chopped flat-leaf


  1. Bring water to boil in large Dutch oven. Add clams and cook, covered, until they open, 8–10 minutes, transferring clams to bowl as they open. Discard any clams that do not open. Strain clam liquid through sieve lined with cheesecloth or paper towels into 2 cup glass measuring cup. Add enough water to equal 2 cups; set aside. When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Wipe Dutch oven clean.
  2. Add pancetta to Dutch oven and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. With slotted spoon, transfer to paper towel–lined plate to drain. Add onion and shallots to pot; cook, covered, stirring occasionally, until tender, about 3 minutes. Add potatoes, reserved clam liquid, bottled clam juice, thyme, and pepper; bring to boil. Reduce heat and simmer, covered, until potatoes are fork-tender, about 20 minutes.
  3. With potato masher or large spoon, crush potatoes. Stir in half-and-half and chopped clams; cook just until heated through, about 2 minutes (do not boil). Stir in pancetta and parsley. Ladle chowder evenly into 6 bowls.
  4. Per serving: 1 cup


Break four multi-seed brown rice gluten-free crackers over each serving of chowder for a bit of welcome crunch. Four multi-seed brown rice gluten-free crackers per serving will up the SmartPoints value by 2.

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