Clam Chowder
Recipe type: Soup
  • 1 - 2 cans of baby clams or a bundle of fresh clams in the shells, rinsed well in cold water
  • 1 medium onion - chopped
  • 2 - 3 stalks of celery - chopped
  • 2 - 3 carrots - sliced into coins
  • 2 -3 medium potatoes - small cubes
  • 4 - 5 slices of bacon - chopped fairly fine
  • 4-6 cups of milk
  • ½ cream
  • butter
  • 3 -4 tablespoons of flour
  • salt
  • pepper
  1. To prepare fresh clams for the chowder:
  2. Place the fresh clams and one cup of water into a large saucepan.
  3. Cover and cook over high heat for 9 - 10 minutes.
  4. Remove and discard any clams that did not open.
  5. Strain the liquid in a find mess strainer and set aside.
  6. Remove all clam meat from the remaining shells and chop to desired size.
  7. In a large pot oven medium low heat, slowly saute the onions until translucent.
  8. Add the chopped bacon and continue to cook until the bacon is partially cooked and lightly browned.
  9. Add the celery, stirring well to incorporate, cook for a few minutes.
  10. If using canned clams add them now, including the liquid..
  11. Add the potatoes and carrots and season well with salt and pepper.
  12. Add enough milk to generously cover the vegetables and simmer for 20 - 25 minutes until potatoes and carrots are tender.
  13. If you are using fresh clams, add the perared clams and reserved juice now.
  14. Turn heat to medium high and bring the chowder to a gentle boil.
  15. Combine 3 -4 tablespoons of flour into a half cup of cream.
  16. Add the flour cream mixture to the chowder and stir well to combine.
  17. Simmer for another 10 minutes and turn heat off.
  18. Chowder will thicken as it cools.
Recipe by Nutmeg Disrupted at