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Potato Clam Chowder Recipe

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I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings


  • 2 cans (6-1/2 ounces each) minced clams
  • 2 bacon strips, chopped
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 4 medium potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried savory
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 2 tablespoons minced fresh parsley


  1. Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels.
  2. Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice. Add potatoes and seasonings; bring to a boil, stirring constantly. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring frequently.
  3. Stir in clams, milk and parsley; heat through. Top with bacon. Yield: 6 servings.
Originally published as Potato Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

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