Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a very simple chowder that will get raves from your guests. This is my own recipe and I encourage experimentation and modifications!

Ingredients Nutrition

Directions

  1. Cook bacon, reserving about 1-2 tbls fat.
  2. Drain clams, reserving the liquid. If you use clams from the seafood counter, and you'll need about 3/4 lb, either ask them for some clam juice or buy a bottle of it.
  3. In 3-qt saucepan, add bacon fat and cook onions over medium-high heat until just soft.
  4. Deglaze with sherry, stirring the mixture thoroughly.
  5. Add diced potatoes and sauté for a minute or two, then add clam juice. If clam juice doesn't completely cover the potatoes, add water.
  6. Bring to a boil, cover and cook for 5 minutes or until potatoes are tender.
  7. Stir in soup, then add half & half. Reduce heat to medium-low and add clams.
  8. Add thyme and celery seed.
  9. Chop bacon and stir in, along with butter and a couple pinches of dried parsley.
  10. Adjust to taste with salt and pepper.
  11. Simmer over low heat for an additional 15 minute.
  12. If necessary, thicken with 1 tbl corn starch dissolved in 1/8 c cold water.