Total Time
50mins
Prep 20 mins
Cook 30 mins

Ummm thick and Creamy!! This is a good one!! I don't care for clams so I divide this soup in half before I add the clams and I have an awesome potato soup for myself and my daughter and my happy hubby gets all the clam chowder.

Ingredients Nutrition

Directions

  1. Chop or dice all of your vegetables and set aside.
  2. Drain clams, save the liquid.
  3. (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
  4. (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
  5. Fry bacon bits and set aside.
  6. Drain off all bacon fat but enough to coat the bottom of the pan.
  7. Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
  8. Add the clam juice, salt and pepper, thyme and chopped parsley.
  9. Cook for 20 minutes or until the veggys are all fork tender.
  10. Add the 1/2 and 1/2.
  11. Add the Bacon.
  12. (This is where I divide the soup if you want a pot of potato soup as well).
  13. Add the clams.
  14. Thicken to desired consistency with cornstarch and water.
Most Helpful

4 5

Very nice chowder for a very cold night... I used 2 cans of clams and a mixture of 2% organic milk and heavy cream... I used maple bacon and loved the slight sweet and smokey flavor it gave to the chowder. I would have rather thickened the chowder with a roux... didn't really like the cornstarch as the thickener, but I might try it with a roux next time. Even though I did add in 2 cans of clams, my BF and I thought it would be great with another 2 cans of baby clams. Great taste...and easy to throw together once you chop all the ingredients. Thanks for sharing!!!

4 5

Very nice. I added garlic, and a splash of white wine at the end. I think it will be even better the next day after the flavors have had a chance to develop. Thanks for a great dinner Pvt Amys Mom.

5 5

Mom, this may very well be my number one favorite recipe of all time. Oh, yum! Thank you!!