Clam Chowder

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READY IN: 1hr 15mins
Recipe by Douglas Poe

This is great chowder for a cold night. Make sure you taste along the way, because sometimes the clams can be very salty; if so adjust salt to taste.

Ingredients Nutrition

  • 1 (16 ounce) containerof chopped clams, in juice
  • 2 cups cold water
  • 1 tablespoon bacon grease (from 1/4 lb bacon) or 1 tablespoon rendered fat (from 1/4 lb salt pork)
  • 2 medium onions, diced
  • 2 tablespoons flour
  • 14 teaspoon celery salt
  • 14 teaspoon pepper
  • 3 12 teaspoons salt
  • 2 (14 1/2 ounce) cansdiced new potatoes, drained (or fresh potatoes diced)
  • 3 cups of scalded milk
  • 1 tablespoon butter

Directions

  1. In a 4 court pot on medium high add bacon and render fat, set bacon aside to use for a garnish when done. Add onions and sauté until tender (if using salt pork render the fat before adding onions).
  2. Into onions, stir flour, celery salt, pepper, clam liquid, and 2 teaspoons of salt (if using fresh potatoes add at this time).Cook, covered, 8 minutes.
  3. Add milk, clams, potatoes, 1 1/2 teaspoon of salt, and butter.
  4. Cook covered another 10 minutes.
  5. Garnish with crumbled bacon.

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