Judy's Clam Chowder

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:

ingredients

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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RECIPE MADE WITH LOVE BY

@Limit3
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@Limit3
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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!"
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  1. Sydney Mike
    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
  2. Limit3
    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!
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