Shirley's Maine Clam Chowder

Shirley's Maine Clam Chowder

17
IRELAND2 0

"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
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Nutrition

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  • 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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Directions

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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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Reviews

17
  1. 19 Ratings

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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...