• 8 Cups Water
  • Salt To Taste
  • 24 Chowder Clams, Scrubbed And Rinsed
  • 4 Teaspoons Bacon Drippings
  • 3 Crisply Cooked Bacon Slices, Crumbled
  • 1-2 Yellows Onion, Diced
  • 4-6 Garlic Cloves, Minced
  • 2 Celery Ribs, Diced
  • 4 Large (5 Inch) Potatoes, Cubed
  • Fresh Thyme To Taste
  • 2 Bay Leaves
  • Salt And Pepper To Taste
  • 2 Cups Heavy Cream
  • Fresh Snipped Chives And Parsley For Garnish


  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 crumbled bacon, onions and garlic and sauté 3-5 minutes.  Add celery and sauté until soft.  Stir in the reserved clam broth, potatoes, thyme, bay leaves, salt and pepper and bring to a boil.  Lower the heat and simmer 20-30 minutes.  Stir in the heavy cream and the chopped clams and heat through.  Remove the bay leaves.  Garnish with the chives and parsley when serving.
  2. Makes Ten 8 Weight Watchers Points Plus Servings