Hungry Hapa Clam Chowda (Adapted From Taste of Home)

After our trip to Seattle, Hapa and I were craving some good ole homemade chowder.  We doubled the original recipe, which can be found here, but only ended up using 4 small potatoes, 3 cans of clams, and 3 cups of half and half.  In place of the reduced sodium chicken bouillon granules, we used 2 teaspoons of better than bouillon.  Overall, it was absolutely delicious!  I mean who can resist creamy soup topped with bacon?!?! Serve with  shrimp cocktail, hot rolls, and a roasted red pepper and feta salad for a complete and tasty meal!

chowder final



  • 8 center cut bacon strips
  • 4 chopped celery rips
  • 2 chopped onions
  • 2 garlic clove, minced
  • 4 small potatoes, peeled and cubed
  • 2 cup water
  • 2 bottle (8 ounces) clam juice
  • 2 teaspoons of Better Than Boullion  
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2/3 cup all-purpose flour
  • 3 cups fat-free half-and-half, divided
  • 3 cans (6-1/2 ounces each) chopped clams, undrained


  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  • In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. 


chowderbaconcrisp bacon


chowdercreamchowder finalchowder done


About hungryhungryhapa

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One Response to Hungry Hapa Clam Chowda (Adapted From Taste of Home)

  1. kiyo says:

    This soup looks delicious. Hope you had fun time in Seattle.

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