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My Favorite Clam Chowder

Double or quadruple the recipe as this will freeze excellent.

I also use twice the bacon and clams although it’s a great recipe as is.
(It’s easiest to chop clams when they’re half frozen)

Ingredients:
  • 3 oz. diced bacon (approximately 4 slices)
  • 1 medium diced onion 3 stalks diced celery
  • 1/4 lb. diced new potatoes (blanched)
  • 4 cups heavy cream
  • 1 1/2 cups chopped clams, fresh or frozen
  • 1/3 cup flour
  • 1/2 cup half & half
  • 3 oz. butter
  • 2 oz. clam concentrate or clam base (not needed when you use razor clams)
  • 1 1/4 cups clam juice or nectar
  • 1 pinch chopped fresh garlic, white pepper, black pepper, cayenne pepper to taste
  • 1 teaspoon marjoram
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dill
  • 1/2 teaspoon thyme
  • 2 bay leaves
  • 1/8 cups chopped fresh parsley
Cook bacon until transparent. Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender. Add flour and cook for another 3 - 4 minutes over low heat. Add all dairy products, clam nectar and base. Heat to just under boiling point. Steam potatoes and cool. Add chopped clams and potatoes. Bring to a boil slowly and cook for 2 - 3 minutes. Add dill and parsley. Yields 1 quart (6 - 8 servings)
by Debra Stevens
 
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