Shirley's Maine Clam Chowder


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.

Prep Time:
45 mins
Cook Time:
10 mins
Total Time:
55 mins
8 servings


  • 1 (8 ounce) jar clam juice

  • 3 large russet potatoes, peeled and cubed

  • 8 slices bacon, cut into small pieces

  • 1 large onion, chopped

  • 2 stalks celery, diced

  • 2 quarts shucked clams, with liquid

  • 2 cups half-and-half cream


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

  2. 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.

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

  4. 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 (per serving)

284 Calories
12g Fat
31g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 284
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 29%
Cholesterol 51mg 17%
Sodium 343mg 15%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 15g
Vitamin C 17mg 87%
Calcium 109mg 8%
Iron 8mg 45%
Potassium 800mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.