Clam Chowder


    • 2 cans chopped clams
    • 1 small onion, chopped
    • 4 slices cooked bacon, crumbled
    • 2 cups corn kernels, fresh or canned
    • 2 cups potatoes, peeled and chopped
    • 1/4 cup butter
    • 2 cups heavy cream
    • 1/4 cup flour
    • Salt and pepper
    • Oyster crackers (optional)
    • Hot pepper sauce (optional)

To Make:

In a large pot, saute the onion in butter until translucent. Add bacon, corn, potatoes, clams (with their “juice”), and heavy cream. Stir to combine. Mix the flour with just enough warm water so that the mixture is just thick enough to coat the back of a spoon. Add the slurry to the pot and bring to a boil. Cover and simmer about 20 minutes. Season to taste with salt and pepper. Simmer, covered, an additional 15-20 minutes until potatoes are cooked through. Serve with crackers and a dash of pepper sauce (optional). Makes 6 servings.

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Posted in Soups.