Recipe by IRELAND2
"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."
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1 (8 ounce) jar
russet potatoes, peeled and cubed
bacon, cut into small pieces
shucked clams, with liquid
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.
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.
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.
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!
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.
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.
A true New England chowder. No need to add any thickening agents...the potatoes and cream do that perfectly! I chop a handful of celery leaves and add a bit of dry marjoram to the potato, celery and clam broth while they simmer together. I too prefer salt pork to bacon. I often make a "base" with this to freeze for later, especially when clams are plentiful in the warm months. I make it up to the point where I would add the cream and freeze in quart sized containers. When I'm ready to use it, I thaw the base in the refrigerator and heat slowly with the cream. I also prefer adding cracked black pepper to taste individually.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Shirley's Maine Clam Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 104
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