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Clam Chowder - Pam by

Source: Pam Bartosic


3 - 6 oz cans Clam Pieces
1 bottle (8 oz) clam juice
1/2 lb bacon, diced
4-5 medium potatoes, diced
2 medium onions, chopped
3 stalks celery, chopped
1 quart half & half
salt & pepper
pinch thyme
1/2 to 1 stick butter
Flour and 1/2 cup milk


Fry bacon crisp, reserve 1/2 fat. Saute onions & celery in 1/2 bacon fat.

Boil potatoes in just enough water to cover until soft. Drain potatoes from water and reserve. Boil potato water until 1/2 volume.

Combine clams, juice, onions, celery, potatoes, potato water, half & half and spices to taste. Bring to simmer. Do NOT boil.

Pour milk and mix with enough flour to make a moist paste. Add to simmering soup to thicken. Serve with bacon on top.

Best when you let sit in fridge for 1 day prior to serving.

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