This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.

    Advertisement
  • Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.

  • Add potatoes, clam juice and clams to the stock pot. Heat until simmering.

  • In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

Nutrition Facts

283.8 calories; 14.5 g protein; 30.9 g carbohydrates; 51.1 mg cholesterol; 342.6 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2003
Wow!! The best in a lonnnggg time. Thanks. Hope you don't mind but i made an addition by adding 4 tablespoon's of corn starch. Read More
(24)

Most helpful critical review

Rating: 2 stars
12/20/2008
I didn't like the part about not draining off the bacon fat after frying. It made the whole chowder too fatty and greasy. In fact my stomach hurt after eating this chowder. My husband (a New Englander himself) said it tasted like bacon chowder not clam chowder. Read More
(2)
24 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/14/2003
Wow!! The best in a lonnnggg time. Thanks. Hope you don't mind but i made an addition by adding 4 tablespoon's of corn starch. Read More
(24)
Rating: 5 stars
07/14/2003
Wow!! The best in a lonnnggg time. Thanks. Hope you don't mind but i made an addition by adding 4 tablespoon's of corn starch. Read More
(24)
Rating: 5 stars
06/28/2006
Use Salt Pork - these days "Bacon" comes with flavors (maple!!) that don't blend well with clams. BUTTER (!) Thyme (CAREFUL! Go Slow. It can quickly overpower the chowder!) & White Pepper. Best made the "Day Before". Like many soups stews and chowders... time adds to the fullness of the flavor. Read More
(22)
Advertisement
Rating: 5 stars
01/28/2008
I "doctored" and "cheated" a bit as every cook does: used 3 cans diced potatoes 2 cans sliced carrots sauteed the chopped onions and celery with a heaping tablespoon minced garlic in the bacon fat and used a combination of half and half and heavy cream. Didn't have any clam juice but used 4 cans chopped clams juice and all. Added a good bit of black pepper to stand up to the cream base and a touch more garlic salt for proper seasoning. Threw it all in the crockpot 8 hours on low...PERFECT-O. Before serving I dissolved about 5 tablespoons cornstarch in cold water and mixed in to thicken it up to an appropriate "chowder" consistency. So delicious!!! A winter-time favorite! Read More
(16)
Rating: 4 stars
01/16/2007
This recipe was good after I made some changes to suit my taste. I used a 28oz. can of whole baby clams 4 potatoes a 14 1/2 oz. can of evaporated milk 1 cup of water and I thickened it with a little flour. I used turkey bacon but the bacon flavor was strong so I will cut down on it and use just 9 slices instead of 12 next time. I felt the recipe could use more seasoning so I added garlic parsley thyme and chicken bouillon. I served it with hot dinner rolls and the family enjoyed it. Will make it again. Read More
(12)
Rating: 5 stars
09/01/2010
A true New England chowder. No need to add any thickening agents...the potatoes and cream do that perfectly! I chop a handful of celery leaves and add a bit of dry marjoram to the potato celery and clam broth while they simmer together. I too prefer salt pork to bacon. I often make a "base" with this to freeze for later especially when clams are plentiful in the warm months. I make it up to the point where I would add the cream and freeze in quart sized containers. When I'm ready to use it I thaw the base in the refrigerator and heat slowly with the cream. I also prefer adding cracked black pepper to taste individually. Read More
(11)
Advertisement
Rating: 5 stars
09/11/2007
I added garlic salt and cracked pepper. I used 3 cans of chopped clams in place of what was called for in the recipe because I did not have access to shucked clams. My family loved this recipe. It was a little "ligher" than a traditional clam chowder and we liked that. We will make this again. Read More
(11)
Rating: 5 stars
09/18/2007
Just about as perfect as it gets. Good sourdough bread and some citrus salad or Waldorf salad and you have a real Saturday night meal. Read More
(8)
Rating: 5 stars
07/14/2003
Excellent chowder! Even my kids loved it and that's saying A LOT! Read More
(7)
Rating: 5 stars
03/05/2007
This was such a hit...Thank you I had never attempted to make Clam chowder before but we ALWAYS order it while out---Hubby says "this is a KEEPER"..Yummmmmmm Read More
(6)
Rating: 2 stars
12/20/2008
I didn't like the part about not draining off the bacon fat after frying. It made the whole chowder too fatty and greasy. In fact my stomach hurt after eating this chowder. My husband (a New Englander himself) said it tasted like bacon chowder not clam chowder. Read More
(2)