New England Bacon and Clam Chowder
2
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
This luxurious clam chowder, featuring pancetta, shallots, and fresh herbs, is a comforting, party-pleasing meal perfect for fall or winter. It takes just one pot and most of the cooking time is totally hands-off. It's way easier to make at home than you'd think! And if you're feeling particularly fancy and have it on hand, use white pepper instead of black so that it seamlessly blends into the chowder. Break four multi-seed brown rice gluten-free crackers over each serving of chowder for a bit of welcome crunch.
Ingredients
Water
¾ cup(s)
Uncooked littleneck clams
30 small, scrubbed
Pancetta
2 oz, diced (about 1/4 cup)
Uncooked onion
1 small, chopped
Shallot
2 medium, finely chopped
Uncooked Yukon gold potato
1 pound(s), peeled and cut into 3/4-inch dice
Clam juice
8 fl oz, (1 bottle)
Fresh thyme
1 tsp, chopped
Black pepper
¼ tsp
Fat free half and half creamer
½ cup(s)
Fresh parsley
2 Tbsp, chopped flat-leaf
Instructions
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
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