October 18, 2018
New England Style Clam Chowder

Creamy New England Clam Chowder

by Berkeley Wellness  

Although bacon certainly has some strikes against it—such as saturated fat and sodium—you don’t have to forgo it if it’s used as a seasoning instead of a main ingredient. Here, it lends an inimitable flavor to this New England clam stew. Note that Canadian bacon and turkey bacon have significantly fewer calories and less fat than regular bacon, though both are still relatively high in sodium.


  • 1 slice bacon (¾ ounce), finely chopped
  • 1¾ cups water
  • 1 red bell pepper, cut into ½-inch squares
  • 3 cloves garlic, minced
  • ¾ pound red potatoes, cut into ½-inch chunks
  • 1 cup bottled clam juice or chicken broth
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (14½ ounces) creamed corn
  • ½ cup milk
  • 1 cup shucked clams (from 2 dozen littlenecks), coarsely chopped


1. In a large saucepan, cook the bacon and ¼ cup of the water over low heat until the bacon is lightly crisped, about 3 minutes. Add the bell pepper and garlic, and cook, stirring frequently, until the bell pepper is crisp-tender, about 5 minutes. Add the potatoes, tossing to coat.

2. Stir in the remaining 1½ cups water, the clam juice, salt, and black pepper, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are tender, about 10 minutes.

3. Stir in the creamed corn and milk, and bring to a boil. Add the clams, reduce to a simmer, and cook just until the clams are cooked through, about 2 minutes.

Makes 4 servings.

Nutrition per serving: 270 calories, 4g total fat (1g saturated), 3g dietary fiber, 41g carbohydrate, 20g protein, 675mg sodium.

A good source of: niacin, potassium, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, vitamin C.

Also see Clams: Rich in Iron and Vitamin B12.