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."

Ingredients 55 m {{adjustedServings}} servings 284 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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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.
Tips & Tricks
Grandma's Corn Chowder

A rich, creamy chowder with bacon and potato—just like granny used to make.

Hearty Halibut Chowder

See how to make a creamy Alaskan-style halibut chowder.

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Reviews 17

  1. 19 Ratings


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.

J. E. Dixon

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


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, and 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!