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My Mother's Cooking - New England Clam Chowder with Rice, Onions and Bacon

Updated on October 26, 2012

New England Clam Chowder with Bacon and Rice

Rice with Clam Chowder
Rice with Clam Chowder
My Mother's Cooking
My Mother's Cooking
New England Clam Chowder
New England Clam Chowder

My Mother's Cooking

5 stars from 1 rating of New England Clam Chowder




My mother was an expert at putting a quick meal together with whatever ingredients she had on hand. We almost always had rice, onions and bacon in the house, so when she came home late from shopping, she would simply add a couple of cans of cream of mushroom soup and make an easy supper.


Over the years, whenever I needed to make a quick, tasty meal, I would follow her inspiration. By experimenting with various soups, I found that the one that worked best for me was Chunky New England clam chowder. The contrast between the textures of the rice, the bacon and the potatoes is really nice. I also found that adding dried basil improved the flavor. Of course you are free to use any combination of soups and spices that you like, but I urge you to try this combination first.


Before you start to make comparisons to risotto and complain that I should be using aborio rice, please remember that my mother never tasted authentic Italian cooking and nobody ever heard of aborio rice in North Central Wisconsin in the 1950’s




Preparation Time:

30 Minutes

Cooking Time:

60 Minutes



½ Lb. Thick Sliced bacon cut into ¾ inch strips

1-18.8 Oz. can of Campbell’s Chunky New England Clam Chowder

1 Medium Onion peeled and diced

1 Cup of Long Grain White Rice

1 Tablespoon of Dried Basil

Salt and Pepper to taste



  1. Render the bacon in a three-quart saucepan until it just begins to brown but is not yet crisp.
  2. Drain off about half of the fat and sweat the chopped onions with the bacon.
  3. Then add the rice and continue cooking for two minutes while stirring constantly.
  4. Add one cup of water and de-glaze the pan while stirring.
  5. Add the can of New England clam chowder and rinse the can with an equal amount of warm water and add it to the mixture.
  6. Add the basil and salt and pepper as desired according to taste.
  7. Mix thoroughly and simmer for about 30 minutes over low heat with occasional stirring to keep it from sticking to the bottom of the can
  8. Continue cooking until the rice absorbs most of the water and the mixture is the consistency of cooked oatmeal.


Serving Suggestions

Serve with a salad or a green vegetable such as asparagus, broccoli or peas.


New England Clam Chowder

North Central Wisconsin where I grew up and learned how to cook from my mother

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    • Felina Margetty profile image

      Felina Margetty 5 years ago from New York, New York

      Nice recipe, thanks for this one. F

    • tnvrstar profile image

      tnvrstar 6 years ago from doha, qatar

      Must be delicious and Yummy! Voted Up

    • Xenonlit profile image

      Xenonlit 6 years ago

      This looks so easy and delicious. Rice and clam chowder are a hit in my household, so why not have them together?

    • Frank Atanacio profile image

      Frank Atanacio 6 years ago from Shelton

      Rj thanks for making this appear easy after I try it ill let you know lol a great hub!

    • rjsadowski profile image

      rjsadowski 6 years ago

      Any cream style soup will work. You might want to add a small diced potato for texture.

    • Gypsy Rose Lee profile image

      Gypsy Rose Lee 6 years ago from Riga, Latvia

      Yum this sounds so good.Unfortunately we have no Campbell's in Latvia but I'm going to try to do this the natural way. That is one of the many things I miss here good old Campbell's.