From my brother, who says he got it from the San Jose Mercury News, March 1992.
My Private Note
Units: US | Metric
- 4 -6 slices bacon
- 2 medium potatoes, peeled and diced (about 1 1/2 cups)
- 1/4 lb butter
- 1/3 cup flour
- 1 quart half-and-half
- 1 cup chopped celery
- 1 large onion, finely diced
- 3 tablespoons pimiento, chopped
- 16 ounces canned clams (about 3 cans of chopped clams)
- clam juice, to taste
- 1/4 cup chopped fresh parsley
- salt and pepper
- 1Fry the bacon until cooked but not overly crisp. Drain, chop finely and set aside.
- 2Blanch the diced potatoes by placing them in cold water and bringing it to a boil.
- 3Let them cook for several minutes then drain and set aside.
- 4Simmer the onion in a very small amount of water until almost cooked.
- 5Add the celery and cook for a few more minutes. Save the liquid.
- 6Melt the butter in a soup pot but do not allow it to brown.
- 7Slowly add the flour, stirring to make a roux.
- 8Slowly add the half and half,stirring with a wooden spoon to keep it from forming lumps.
- 9Add the clam juice. Over medium-low heat, add the celery and onions.
- 10Add the pimiento and clams. Add the bacon and the potatoes.
- 11Bring to a very low simmer, stirring with a wire whisk or wooden spoon nearly constantly to prevent burning, for at least five minutes or until the potatoes are fully cooked.
- 12Lower the heat, add the parsley and season with salt and pepper to taste.
- 13Tastes even better if you make it a day or two ahead and then reheat slowly and gently.
- 14A crock pot is ideal for re-heating soup.
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Nutritional Facts for Ray Ramirez Boston Clam Chowder
Serving Size: 1 (166 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 266.4
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 10.1 g
- Cholesterol 69.1 mg
- Sodium 179.9 mg
- Total Carbohydrate 13.8 g
- Dietary Fiber 1.0 g
- Sugars 1.0 g
- Protein 12.2 g