*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.
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.
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!
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.
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.
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.
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.
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