Recipe by Dan in Raleigh, NC
This is our families favorite recipe. I have been making this for nearly 15 years now. Everyone likes it and many claim that it is the best clam chowder that they have every had. I hope you enjoy it as much as we do...
- 4 medium potatoes
- 6 tablespoons butter
- 1 large onion
- 1 small carrot
- 2 slices bacon
- 1⁄2 teaspoon dill
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon basil leaves
- 1⁄2 teaspoon parsley
- 1⁄2 teaspoon thyme
- 1 tablespoon lemon juice
- 2 1⁄2 pints half-and-half
- 1 cup white wine
- 2 ears corn
- canned clams (we like a lot - 20 oz whole and 13 oz diced )
Directions See How It's Made
- Boil diced potatos (3/4 inch x 3/4 inch) part way (still need to be firm or will eventually turn to mush) in large pot.
- Melt butter in separate pan and cook, bacon, diced carrots and diced onions until softened.
- Add spices (except chives) to bacon & vegetables and cook for additional 2 minutes. Cut bacon in to small pieces (minced).
- Drain potatos and add lemon juice,clam juice, half and half, white wine and cooked vegetables & bacon w/spices (no chives) to pot.
- We soak our ears of corn, grill them,cut off kernels and add to pot with potatoes - adds some grilled flavor.
- Simmer soup over low heat for 45 minutes.
- Add clams (drained w/exception of 1 cup of clam juice from cans) and flour as needed to thicken (we like our soup thick, but add a little at a time as it will thicken more as it cooks). Soup should have thickness of thin pudding.
- Simmer for an additional 10 to 15 minutes. Serve with warm buttered bread and enjoy!