Total Time
Prep 20 mins
Cook 30 mins

This is my favorite clam chowder. It makes a fantastic potato soup when the clams are left out and a little cheese is sprinkled in your bowl. The best way to serve this meal is in a bread bowl with crackers on the side.

Ingredients Nutrition


  1. Peel and cube potatoes. In a pot, cover potatoes with water and boil until you can easily pierce them with a fork.
  2. While potatoes cook, use a skillet to fry bacon until crisp. Remove bacon, leaving the bacon grease in the pan, and crumble it. Set aside bacon pieces.
  3. Put vegetables into bacon grease with margarine and saute. (for those with vegetable haters, this is a great opportunity to use the food processor to chop vegetables they don't like and still include them in the soup). Add flour to vege mixture and heat up.
  4. When potatoes are done, drain water and add vege mixture to pot.
  5. Add milk, boullion, clam juice, salt, pepper and garlic salt. Boil to thicken. (Add milk to thin or add a mixture of milk and flour to thicken).
  6. Add clams and bacon and heat through.
  7. Enjoy!


Most Helpful

I made this chowder tonight - followed the recipe, pretty much. I used a 12oz can of evap skim milk and finished off the rest of the milk with reg skim milk. This came out so thick you could almost stand a spoon in it! It was great. We loved it, especially all of the veggies in there. Next time though, I just may put 2 cans of clams in there. Thanks for posting. This is a keeper for us. UPDATE: I did make this wonderful chowder again this past winter and I did use 2 cans of clams. Came out perfect! Highly recommend 2 cans.

Sky Hostess August 06, 2009

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