Pacific Clam and Corn Chowder Recipe

Name: Pacific Clam and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 8 ounces clams minced; 1 cup clam juice mixed with water; 3 slices bacon chopped; 1 cup onions chopped; 2 cups potatoes diced; 1 1/2 cups corn drained; 3 cups milk; 2 tablespoons flour, all-purpose; 1 tablespoon butter; 1 teaspoon celery salt; 1 teaspoon salt; 1 dash white pepper; 1/2 cup cracker crumbs coarse

Servings: persons

8 ounces clams minced
1 cup clam juice mixed with water
3 slices bacon chopped
1 cup onions chopped
2 cups potatoes diced
1 1/2 cups corn drained
3 cups milk
2 tablespoons flour, all-purpose
1 tablespoon butter
1 teaspoon celery salt
1 teaspoon salt
1 dash white pepper
1/2 cup cracker crumbs coarse

1
Fry bacon until crisp, add onion and cook until tender.
2
Add potatoes and nectar-water.
3
Cover and simmer gently until potatoes are tender, add corn and milk.
4
Blend flour and butter and stir into chowder.
5
Cook slowly until mixture thickens slightly, stirring constantly.
6
Add seasonings and clams, simmer five minutes.
7
Serve hot and and top with cracker crumbs.

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: 8 ounces clams minced, 1 cup clam juice mixed with water, 3 slices bacon chopped, 1 cup onions chopped, and more.

Yes, Pacific Clam and Corn 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.

Pacific Clam and Corn Chowder

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