Prep 30 mins
Cook 1 hr 30 mins
My family loves this hearty clam chowder I adapted from various other recipes. This makes one very large pot of clam chowder and will feed a nice gathering of family and friends. Great meal for the family on a cold Saturday night after shoveling snow. Hope you enjoy it.
- 36 cherrystone clams, steamed or 1 (29 ounce) can minced clams, drained
- 12 ounces bacon, diced
- 1 1⁄2 cups onions, chopped
- 3 garlic cloves, minced
- 1 cup green pepper, chopped
- 1 1⁄2 cups carrots, chopped
- 1 cup celery, chopped
- 1 (28 ounce) can crushed tomatoes, I use Red Pack
- 2 (14 ounce) cans diced tomatoes
- 3 cups clam juice, from the steamed clams or 3 cups bottled clam juice
- 3 cups chicken broth or 3 cups water
- 1 tablespoon italian seasoning
- 1 teaspoon fresh ground pepper
- 4 -6 yukon gold potatoes, cubed
- 1⁄2 cup fresh parsley, chopped
- 1 lb cooked shrimp, shelled, tails off (add this to make the chowder over the top, but it's optional)
- Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
- Chop the clams.
- In a large pot, cook the bacon over medium/high heat until slightly crisp.
- Add the onions and cook, stirring until transparent.
- Add the garlic, pepper, carrot and celery and cook for about a minute or two.
- Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning, and ground pepper.
- Bring to a boil and add potatoes.
- Simmer 30 minutes or until potatoes are tender.
- Season with salt, pepper and hot sauce for a little heat, if desired.
- Add chopped parsley.
- Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
- You should only warm the shrimp over for best results.