Linda's New England Clam Chowder

READY IN: 55mins
SERVES: 8-10


  • 8
    large potatoes, peeled, and cubed into 1-inch squares
  • 2
    large onions, cut in 1/2, then thinly sliced
  • 2
    (10 ounce) cans geisha brand baby clams, with juice
  • 2
    quarts whole milk, works best
  • 1
    (12 ounce) can evaporated milk
  • 12
  • salt and pepper, to taste
  • 1
    (16 ounce) bottle clam juice (optional)
  • 2
    (14 3/4 ounce) cans cream-style corn (optional)


  • In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
  • Add salt and pepper, and let come to a boil. Boil about 15 minutes.
  • Drain out water, until it is just covering all.
  • Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
  • Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
  • If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  • Add salt and pepper, to taste.
  • Makes a big pot.