Wednesday, June 8, 2011

Clam Chowder

I am still experimenting with clam chowder and each time I make it I use a different recipe. Below is the recipe I used last night; it turned out very tasty but a little thin to be called a chowder. My husband and kids enjoyed it though. I served crusty garlic bread and fruit to go with the soup.

A clam chowder recipe made with milk and half-and-half and clam juice.


  • 3 slices bacon, diced
  • 1 cup chopped onion
  • 3 cups diced potatoes
  • 1 bottle (8 ounces) clam juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (approximately 7 ounces each) minced clams
  • 3 tablespoons flour
  • 2 cups half-and-half
  • 1 cup milk


Cook bacon until crisp in a Dutch oven or large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

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