Ingredients Jump to Instructions ↓

  1. 1 large diced potato

  2. 8 slices of bacon

  3. 1/2 cup diced celery

  4. 1/4 cup flour

  5. 1/2 tsp. crushed thyme

  6. 1 quart scalded whole milk

  7. 2 cans chopped clams (use juice from only 1 can)

  8. 1 bottle clam juice

  9. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook diced celery and potato in 2 cups salted water until soft.

  2. In the meantime, in a large pan (similar to a Dutch oven) fry bacon until crisp. Remove bacon with slotted spoon and drain on paper towels.

  3. Saute chopped onion in bacon grease in same large pan. Add flour to thicken, depending on amount of bacon grease and how thick you like your chowder.

  4. At the same time add crushed thyme. Then slowly add milk, bottle of clam juice and juice from 1 can of chopped clams. Also add the boiled potatoes and celery to the milk.

  5. Bring the soup to a boil, stirring occasionally. Add salt and pepper to taste. Just before serving, add 2 cans chopped clams.

  6. Sprinkle bacon on top and serve.

  7. *Note: Clams should NOT be boiled. They get tough; that’s why you add them last.


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