Judy's Clam Chowder
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This recipe is a family favorite. Originally it called for milk and half and half. I have found no significant difference using just milk. Play with the amount of butter you use, you may be able to get away with less!
- Ready In:
- 45mins
- Serves:
- Units:
1
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ingredients
- 3 (6 1/2 ounce) cans minced clams, save juice
- 1 onion, chopped
- 5 large potatoes, peeled and diced
- 5 slices bacon
- 1 tablespoon flour
- 3 cups chicken broth
- 2 cups milk
- 2⁄3 cup flour
- 1⁄2 cup butter
directions
- Soup Base:.
- Melt butter in large pot over med heat. Be careful not to brown the butter.
- Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
- Whisk in the milk and chicken broth.
- Cook over low heat to thicken, stirring frequently.
- Clam Base:.
- Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
- Add onion and saute until transparent.
- Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
- Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
- When done, add clams and then add to the soup base. Warm on low heat.
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Since there were just 2 of us when I made this recipe, I made just 1/3 of the amount & did a little fudging on those measurements as well ~ used 1 very large potato, a slice of bacon & just 2 tablespoons of butter, while the other ingredients were pretty accurately reduced by two-thirds! Your chowder is very nice tasting, & I look forward to making it again when I have company for dinner! [Made & reviewed in New Kids on the Block tag]Reply