Judy's Clam Chowder

“This recipe is a family favorite. Originally it called for milk and half and half. I have found no significant difference using just milk. Play with the amount of butter you use, you may be able to get away with less!”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soup Base:.
  2. Melt butter in large pot over med heat. Be careful not to brown the butter.
  3. Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
  4. Whisk in the milk and chicken broth.
  5. Cook over low heat to thicken, stirring frequently.
  6. Clam Base:.
  7. Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
  8. Add onion and saute until transparent.
  9. Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
  10. Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
  11. When done, add clams and then add to the soup base. Warm on low heat.

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