Southern Italian Clam Chowder

Angela Pietrantonio


I love clam chowder for two reasons! Born and raised in New England and we grew up on clam chowder, secondly, I come from a huge Italian family so we make Italiano on occasion!

Recipe Source~ Country Italian Cooking


★★★★★ 1 vote

10 Min
25 Min


  • 2 slice
    bacon, diced
  • 1 c
    chopped onion
  • 1/2 c
    chopped peeled carrot
  • 1/2 c
    chopped celery
  • 2 can(s)
    (14.5 oz. each) diced tomatoes ( i use contadina)
  • 1 can(s)
    (8 oz.) tomato sauce (i use contadina)
  • 1 bottle
    (8 oz.) clam juice
  • 1/2 tsp
    chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves, crushed
  • 1/8 tsp
    ground black pepper
  • 2 can(s)
    (6.5 oz. each) chopped clams, undrained (i use snow's)

How to Make Southern Italian Clam Chowder


  1. Saute bacon in large saucepan until crisp. Add onion, carrots and celery; saute for 2 to 3 minutes or until vegetables are tender.
  2. Stir in undrained tomatoes, tomato sauce, clam juice, rosemary and pepper. Bring to a boil.
  3. Reduce heat to low; simmer, uncovered, for 15 minutes. Stir in clams and juice. Simmer for 5 minutes or until heated through.

    2 points per serving

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