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Shirley's Maine Clam Chowder

Shirley's Maine Clam Chowder


"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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55 m servings 284 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
  2. 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.
  3. Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
  4. 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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Read all reviews 18
  1. 20 Ratings

Most helpful positive review

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.

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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.

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. Bes...

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...

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, cele...

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 recip...

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 ...

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.

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

I added some diced carrots and several splashes of hot sauce. My family loved it.

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