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


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6 slice
1 large
onion, finely chopped
carrot, chopped
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


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