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Clam Chowder

  • 50 pieces clams
  • Large bowl bacon, finely cut
  • Onions, finely chopped
  • Potatoes, cut and chopped
  • 1 cup crackers, powdered
  • 1 quart milk
  • Black pepper
  • 6 tomatoes, sliced
Wash the clams thoroughly and place them in a pot with half a pint of water. When the shells open, they are done. Take the clams out of the shells and chop them finely, saving the clam water for the chowder.

Fry the bacon very gently. When the scraps are a good brown color, take them out and put in the chopped onions to fry. The secret in chowder-making is to fry the onions so delicately that they will be missing in the chowder. When done, transfer the onions to the pot where you will be making the chowder.

Add a quart of hot water to the onions. Put in the clams, clam water and bacon. After it boils, add the potatoes. When they are cooked, the chowder is done.

Just before serving, thicken with powdered crackers and milk. If too rich, add more water. No seasoning is needed except black pepper.

With the addition of sliced tomatoes or half a can of the canned ones, this is the best recipe of this kind.
Submitted by Tess M Jul 11, 2009 15 min 30 min 45 min
Recipe Rascal