Bunyan's Diabetic New England Clam Chowder

Bunyan's Diabetic New England Clam Chowder Recipe

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Paul Bushay


This is quick and good! DO NOT ADD ANY SALT TO THIS UNTIL YOU TASTE IT!!! Condensed canned soups usually have quite a bit of salt in them. THEN, if it needs salt to suit your taste add it 1/8 tsp at a time and TASTE AFTER EACH ADDITION! The canned clams usually have a bunch of salt in them as well! Not to mention the saltiness of the bacon!


★★★★★ 4 votes

Makes about 16, 1/2 cup servings
15 Min
20 Min
Stove Top


  • 6 slice
  • 1 large
    onion, finely chopped
  • 1
    carrot, chopped
  • 1
    rib of celery, chopped
  • 14 oz
    clams, canned and minced, drained with liquid reserved
  • 2 large
    red potatoes, unpeeled and cubed
  • 2 can(s)
    cream of celery soup
  • 3 c
  • 3/4 tsp
    freshly cracked black pepper

How to Make Bunyan's Diabetic New England Clam Chowder


  1. Freeze the bacon, and cut into 1/4 inch pieces
  2. Cook the bacon in a dutch oven over medium heat until crisp; remove the bacon with a slotted spoon to paper toweling to drain.
  3. Carefully pour off all but 1 tablespoon of the bacon fat.
  4. Add the onion, carrot, & celery to the dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes.
  5. Add the reserved liquid from the clams and the potatoes; lower heat and simmer, covered, until the potatoes are tender, about 15 minutes.
  6. Add the celery soup, milk and pepper to the dutch oven.
  7. Gently heat through; do not boil.
  8. Stir in the reserved clams and bacon; gently heat through and serve immediately.

Printable Recipe Card

About Bunyan's Diabetic New England Clam Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy

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