Clam and Corn Chowder



  1. Brown bacon in a heavy skillet over medium heat. Remove bacon with a slotted spoon and drain on paper towels; crumble and set aside.
  2. To the hot bacon drippings, add onion, clam juice, minced clams, potatoes, and water; bring to a boil. Reduce heat to low and simmer until potatoes are tender.
  3. Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point.
  4. Sprinkle crumbled bacon over each serving.
  5. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup; cook until thickened.
  6. Clam chowder recipe makes 6 servings.


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