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This recipe is simple and my favorite way to make clam chowder. 
It is a little thinner than most people like, so if you like thicker soup
just thicken the soup with some flour mixed with water. You can also
add chopped celery at the beginning with the onions for a little
more crunch.

6 to 8 slices bacon, cut up
3 large white onions
4 potatoes, peeled and diced
1 6 1/2 oz can minced clams
1 6 1/2 oz can chopped clams
2 quarts milk
2 tsp.  Worcestershire sauce
1 tbsp. butter or margarine
Salt and Pepper to taste
Chopped parsley for garnish (optional)

Fry bacon and onions in a large kettle until just brown.  Add potatoes, clams
with their liquid, and milk.  Add Worcestershire and butter and season to taste
with salt and pepper.   Cook, uncovered over very low heat about 30 minutes or
until potatoes are tender.  Do not allow to boil.  Sprinkle with parsley.


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