Prep 30 mins
Cook 30 mins
This recipe was passed down to me from a family friend. My husband doesn't normally like New England Clam Chowder - this is the only version he will eat.
- 4 (5 ounce) canschopped clams
- 5 lbs potatoes
- 1 lb bacon, chopped
- 1 medium onion, chopped
- 1 gallon whole milk
- 1 lb real butter
- fresh parsley, chopped
- Drain juice from canned clams into large stock pot.
- Peel potatoes and cut into bite-sized chunks.
- Cook potatoes in clam juice (adding a little water to cover, if necessary).
- Fry bacon just until done. Add to potatoes and clam juice.
- Add clams, chopped onion, milk and chopped parsley.
- Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste.
- Cook until butter is blended.
This is a great recipe when you don't want to go to the bother of steaming clams. I decreased the recipe by half and used canned baby clams as they are more tender then the canned, chopped clams in my opinion. I sauteed the onion in the bacon drippings before adding to the pot along with some of the bacon drippings. The bacon drippings add a delightful flavor to the chowder. Instead of adding a little water I used bottled clam juice to cover the potatoes - my preference is clam juice for the additional flavor. Thank you for sharing gmaluvs2cook.