Clam Chowder with Grated Vegetables

  • Preparation 25 MIN
    Cooking 30 MIN
  • Servings 6
When it comes to chowder, go ahead and mince that garlic and onion, finely dice that celery and peel and dice those potatoes. Or, if you want to get it on the table fast, turn to your trusty grater or food processor (for primo speed). Either way, the rich, briny taste of New England will hit your dinner table in under an hour. Soup is most definitely on.



  1. In a large pot over medium heat, brown the bacon in 2 tbsp of the butter. Add the vegetables and cook until softened, about 2 minutes. Add the broth, milk, clam juice and brine. Bring to a boil, then simmer for 20 minutes or until the potatoes are tender. Stir in the clams. Season with salt and pepper. Keep warm.
  2. Meanwhile, in a large skillet over medium-high heat, brown the bread cubes in the remaining butter.
  3. Ladle the chowder into bowls. Top with the croutons and sprinkle with chopped parsley.

To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.