Dan's Bristol Clam Chowder

“This is our families favorite recipe. I have been making this for nearly 15 years now. Everyone likes it and many claim that it is the best clam chowder that they have every had. I hope you enjoy it as much as we do...”
1hr 15mins
15 cups of soup

Ingredients Nutrition


  1. Boil diced potatos (3/4 inch x 3/4 inch) part way (still need to be firm or will eventually turn to mush) in large pot.
  2. Melt butter in separate pan and cook, bacon, diced carrots and diced onions until softened.
  3. Add spices (except chives) to bacon & vegetables and cook for additional 2 minutes. Cut bacon in to small pieces (minced).
  4. Drain potatos and add lemon juice,clam juice, half and half, white wine and cooked vegetables & bacon w/spices (no chives) to pot.
  5. We soak our ears of corn, grill them,cut off kernels and add to pot with potatoes - adds some grilled flavor.
  6. Simmer soup over low heat for 45 minutes.
  7. Add clams (drained w/exception of 1 cup of clam juice from cans) and flour as needed to thicken (we like our soup thick, but add a little at a time as it will thicken more as it cooks). Soup should have thickness of thin pudding.
  8. Simmer for an additional 10 to 15 minutes. Serve with warm buttered bread and enjoy!

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