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Potato Clam Chowder

By: Betty Ann Morgan

"I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays."

Rate/Review | Read Reviews (32)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 bacon strips, diced
1 cup chopped onion
2 tablespoons all-purpose flour
2 (6 ounce) cans minced clams
1 cup water
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried savory
1/8 teaspoon pepper
4 medium potatoes, peeled and cubed
2 cups milk
2 tablespoons minced fresh parsley

Directions

In a 3-qt. saucepan or Dutch oven, cook bacon until crisp. Remove bacon; set aside. Saute onion in drippings until tender. Add flour; stir until smooth. Drain clams, reserving juice; set clams aside. Gradually add water and clam juice to pan; cook and stir over medium heat until smooth and bubbly. Add salt, thyme, savory, pepper and potatoes; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender, stirring often. Add bacon, clams, milk and parsley; heat through.