1/1 Photo of The Best Clam Chowder EVER
1 hr 30 mins
Shawn C's Note:
this recipe was given to me by a Chef in Charleston SC. You can make this with corn, clams, just potatoes, or even shrimp if you want! you could use roasted corn, frozen corn, canned corn. if you use shrimp you might want to saute them off a little first. if you use something other than clams for this recipe you will need to increase the water since you wont be using clam juice.
My Private Note
Units: US | Metric
- 1 lb bacon
- 2 large potatoes, baked and cooled
- 2 celery ribs, minced
- 2 onions, medium sized minced
- 2 (6 1/2 ounce) cans clams, chopped
- 2 (6 1/2 ounce) cans clams, minced
- 2 tablespoons butter
- 1/2 teaspoon Old Bay Seasoning
- 2 tablespoons flour
- 1 teaspoon black pepper
- 1 quart heavy cream
- 1/2 teaspoon cajun seasoning
- 1line a cookie sheet with foil and lightly spray with non-stick spray. cut the bacon in half and lay in single layer on foil.
- 2Bake bacon at 350 degrees for about 30 minutes- just until crisp but still flexible.
- 3remove bacon to paper towels for later use.
- 4open the cans of clams and drain over a bowl to RESERVE the juice. let continue to drain while working on the base of the chowder.
- 5NOW put all that bacon fat in a large pot. add the onions, celery, old bay seasoning and cook until soft. careful not to burn. you will mostly use a med to medium low heat through out recipe.
- 6peel the skin off the cooled baked potatoes and dice (large or small pieces depending on how chunky you like your soup) use more or less potatoes depending on how chunky you want it.
- 7let this cook for about 10 minutes stirring often to prevent scorching on bottom of pan. you want the potatoes to "soak" up the bacon fat. once that has happened. add the butter just until melted.
- 8sprinkle the flour all over and keep stirring. turn the heat up just a touch and do this for about 5 minutes or so until you see some browning happening in bottom of pot.
- 9NOW add that broth from the can, pay attention there may be a little bit of grit in the bottom from the clams, you dont want that in the pot.
- 10add enough water to cover the potatoes in the pot add pepper.
- 11bring this up to a boil and then turn down the heat to a low simmer for about 30 minutes.
- 12add your clams, and the bacon crumbled up and let cook for 15 minutes.
- 13add the heavy cream, cajun seasoning and let simmer on low for another 15 minutes.
- 14taste and adjust seasoning if desired.
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Nutritional Facts for The Best Clam Chowder EVER
Serving Size: 1 (408 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 865.5
- Calories from Fat 661
- Total Fat 73.4 g
- Saturated Fat 37.9 g
- Cholesterol 236.5 mg
- Sodium 1105.4 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 2.7 g
- Sugars 2.2 g
- Protein 24.8 g
The following items or measurements are not included:
Old Bay Seasoning