Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 11 potatoes, diced and shredded in processor (optional); 1 lb. carrots, diced; 1 large onion; 3 Tbsp. bacon grease; 1/2 bottle dill sauce (optional); 2 large cans clams, drained, saving juice plus water to equal 4 c.; 3 qt. half and half; 1/2 c. butter; 3 lb. bacon; 1 c. cornstarch; salt and pepper to taste; chives to taste; paprika to taste

Servings: persons

11 potatoes, diced and shredded in processor (optional)
1 lb. carrots, diced
1 large onion
3 Tbsp. bacon grease
1/2 bottle dill sauce (optional)
2 large cans clams, drained, saving juice plus water to equal 4 c.
3 qt. half and half
1/2 c. butter
3 lb. bacon
1 c. cornstarch
salt and pepper to taste
chives to taste
paprika to taste

1
Cook onions in grease until brown.
2
Add potatoes, carrots, sauce, seasonings and juice.
3
Boil.
4
Add clams, half and half, chives and butter.
5
Simmer for 1 1/2 hours.
6
Fry bacon crisp.
7
Add, crumpled, into soup.
8
(Save some to garnish as served.)
9
Add cornstarch to thicken as desired.
10
Simmer 1/2 hour.
11
Garnish with chives and bacon.
12
Freezes for 1 to 2 months.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 11 potatoes, diced and shredded in processor (optional), 1 lb. carrots, diced, 1 large onion, 3 Tbsp. bacon grease, and more.

Yes, Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Chowder

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