We love clam chowder. Due to allergies, I can’t eat the canned stuff. Thankfully, it is very easy to make. This uses canned clams because cleaning tiny clams doesn’t really make a difference in the taste. I’ve done it both ways many times.
This is a kid-friendly recipe. Young children can add ingredients to the pot and stir. Older kids can cut potatoes and open cans. I let Fluffy use frozen diced onions when she wants to do it all by herself. I cut up the bacon and render that because it can splatter grease up.
I have added a vegetarian version of this recipe.
- 2 strips of bacon, diced
- 2 medium onions, diced
- 6 medium potatoes, peeled and diced small
- 2 cloves garlic, pressed
- 4-6.5 ounce whole, minced or chopped clams, drain and reserve liquid
- 2 bottles clam nectar
- 1 quart heavy cream
- Salt & Pepper to taste
- Render bacon on medium heat until it begins to shrink
- Add onions. Cook until translucent. Add garlic and cook for 2 minutes.
- Add clam juice and potatoes. Simmer uncovered for 20 minutes.
- After it has reduced, add clams, cover and cook for another hour.
- Add milk, simmer on medium low for another hour. Season to taste.
Makes 8 servings. Serve with warm sourdough bread. Enjoy!