My Best Clam Chowder II

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Jeff Sikes 2

My twist on PIONEERGIRL's delicious, traditional cream-based chowder. This recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Modified from: My Best Clam Chowder

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. This is easiest to make in two pans. Dice bacon and fry, in a large skillet, until crisp then remove bacon. Saute onions, carrots and celery for a few minutes in the bacon grease. Toss potatoes into skillet along with softened onions, carrots and celery. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add clam juice to cover (add a little water if needed), and cook over medium heat until tender.
  2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.


Very good recipe. The vinegar really adds to the flavor. I added some crumbled bacon to the finished product. I think a person would be well-served to saute the vegetables for a few minutes in...