Shirley's Maine Clam Chowder

16 Reviews

Prep: 45 min
Cook: 10 min
Ready In: 55 min

“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.” - by IRELAND2

Ingredients

1 (8 ounce) jar clam juice
3 large russet potatoes, peeled and cubed
8 slices bacon, cut into small pieces
1 large onion, chopped
2 stalks celery, diced
2 quarts shucked clams, with liquid
2 cups half-and-half cream

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Metric US

Original recipe yields 8 servings

Directions

In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
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.
Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
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.

Nutrition

Amount Per Serving (8 total)

Calories
284 cal
14%

Fat
11.5 g
18%

Carbs
30.9 g
10%

Based on a 2,000 calorie diet

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Reviews (16)

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Moose

Jul. 13, 2003

"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...." See more"

J. Dixon

Jun. 28, 2006

"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..." See more the "Day Before". Like many soups, stews and chowders . . . time adds to the fullness of the flavor."

MRSKNIGHT

Jan. 28, 2008

"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, ..." See moreand 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!"

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