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READY IN 55 mins

Shirley's Maine Clam Chowder

Read Reviews (16)

"This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams." — IRELAND2

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 (8 ounce) jar clam juice
3 large russet potatoes, peeled and cubed
8 slices bacon, cut into small pieces
1 large onion, chopped

2 stalks celery, diced
2 quarts shucked clams, with liquid
2 cups half-and-half cream

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Directions

In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

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PREP 45 mins
COOK 10 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 13, 2003

Wow!! The best in a lonnnggg time. Thanks. Hope you don't mind but i made an addition by adding 4 tablespoon's of corn starch.

—Moose

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Most Helpful Critical Review

Dec 20, 2008

I didn't like the part about not draining off the bacon fat after frying. It made the whole chowder too fatty and greasy. In fact, my stomach hurt after eating this chowder. My husband (a New Englander, himself) said it tasted like bacon chowder, not clam chowder.

—DANIGIRL1011

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18 Ratings

Jun 28, 2006

Use Salt Pork - these days "Bacon" comes with flavors (maple!!) that don't blend well with clams. BUTTER (!), Thyme (CAREFUL! Go Slow. It can quickly overpower the chowder!) & White Pepper. Best made the "Day Before". Like many soups, stews and chowders . . . time adds to the fullness of the flavor.

—J. Dixon

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Jan 28, 2008

I "doctored" and "cheated" a bit as every cook does: used 3 cans diced potatoes, 2 cans sliced carrots, sauteed the chopped onions and celery with a heaping tablespoon minced garlic in the bacon fat, and used a combination of half and half and heavy cream. Didn't have any clam juice but used 4 cans chopped clams, juice and all. Added a good bit of black pepper to stand up to the cream base and a touch more garlic salt for proper seasoning. Threw it all in the crockpot 8 hours on low...PERFECT-O. Before serving, I dissolved about 5 tablespoons cornstarch in cold water and mixed in to thicken it up to an appropriate "chowder" consistency. So delicious!!! A winter-time favorite!

—MRSKNIGHT

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Sep 11, 2007

I added garlic, salt, and cracked pepper. I used 3 cans of chopped clams in place of what was called for in the recipe because I did not have access to shucked clams. My family loved this recipe. It was a little "ligher" than a traditional clam chowder and we liked that. We will make this again.

—INSTYLECOOK

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Jan 16, 2007

This recipe was good after I made some changes to suit my taste. I used a 28oz. can of whole baby clams, 4 potatoes, a 14 1/2 oz. can of evaporated milk, 1 cup of water, and I thickened it with a little flour. I used turkey bacon, but the bacon flavor was strong, so I will cut down on it and use just 9 slices instead of 12 next time. I felt the recipe could use more seasoning, so I added garlic, parsley, thyme, and chicken bouillon. I served it with hot dinner rolls and the family enjoyed it. Will make it again.

—EBONY3

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Sep 18, 2007

Just about as perfect as it gets. Good sourdough bread and some citrus salad or Waldorf salad and you have a real Saturday night meal.

—Morgana

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Jul 13, 2003

Excellent chowder! Even my kids loved it, and that's saying A LOT!

—KELLY BEST

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Nutrition

Calories
284 kcal
14%

Carbohydrates
30.9 g
10%

Cholesterol
51 mg
17%

Fat
11.5 g
18%

Fiber
2.7 g
11%

Protein
14.5 g
29%

Sodium
343 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shirley's Maine Clam Chowder

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 284
Calories from Fat: 104

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 5.7g 28 %
Cholesterol 51mg 17 %
Sodium 343mg 14 %
Potassium 800mg 22 %
Total Carbohydrates 30.9g 10 %
Dietary Fiber 2.7g 11 %
Protein 14.5g 29 %
Sugars 3.1g
Vitamin A 8 %
Vitamin C 29 %
Calcium 14 %
Iron 81 %
** Thiamin 25 %
Niacin 50 %
Vitamin B6 28 %
Magnesium 16 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.