• 8 Cups Water
  • Salt To Taste
  • 24 Chowder Clams, Scrubbed And Rinsed
  • 4 Tablespoons Bacon Drippings
  • 1-2 Yellows Onion, Diced
  • 4-6 Garlic Cloves, Minced
  • 4 Carrots, Diced
  • 2 Celery Ribs, Diced
  • 1 Green Bell Pepper, Diced
  • 6 (2 Inch) Red Potatoes, Quartered
  • 28 Ounce Can Diced Tomatoes
  • Italian Seasonings To Taste
  • Crushed Red Pepper To Taste
  • 3 Bay Leaves
  • 1/4 Cup Chopped Parsley Leaves
  • Salt And Pepper To Taste


  1. Bring the water to a boil in a large stockpot. Stir in the salt and add your clams, cover and cook for 8-10 minutes until your clams open.  Drain through a sieve and save the broth.  Let your clams cool, remove from the shell and chop; set aside. Heat the bacon drippings in a large soup pot.  Add the onions and garlic and sauté 3-5 minutes.  Add the carrots, celery and bell pepper and sauté until soft.  Stir in the reserved clam broth, potatoes, tomatoes, Italian seasonings, red pepper, bay leaves, parsley, salt and pepper and bring to a boil.  Lower the heat and simmer 20-30 minutes.  Add the chopped clams and heat through.
  2. Makes Eight 4 Weight Watchers Points Plus Servings