Skip to main content New this month
Get the Allrecipes magazine
Cathie's Clam Chowder
February 03, 2006

I quadrupled this recipe for an office potluck at work, what a hit! Here are some of the changes I made: I sauteed the bacon, onions and celery, and added the flour to the bacon fat to make the roux. I love potatoes in my clam chowder so I diced up a couple pounds of potatoes and simmered them in a large stock pot of the clam juice and water. After the potatoes were tender, I added to bacon/onion/celery roux and thickend the broth. Then I added some milk and cream and the minced clams. It was so simple and sooooo good! This recipe is going in my book of keepers!

  1. 32 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars