My late mother-in-law made the best clam chowder ever and I’m so happy that I have the recipe and can share it with you.
It’s not the healthiest soup because it has half and half in it, but it’s worth the calories.
The original recipe does not call for bacon, but occasionally I like to add bacon to it. Just adds a great flavor and crunch to the soup. I like to use the pre-cooked bacon and just chop it in to pieces and add it in when you add the vegetables and the clams.
- ¾ lb. minced clams (2-6½ oz cans). Drain the clams, but keep the juice.
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 cups finely diced, peeled potatoes
- ¾ cup butter
- ¾ cup flour
- ½ tsp sugar
- 1½ tsp salt
- a pinch of pepper
- 1 qt. half and half cream
- bacon, chopped (optional)
- In a large pot, add the vegetables and the juice from the clams.
- Add enough water to barely cover the vegetables.
- Cover and simmer until the potatoes are tender, about 20 minutes.
- In a small sauce pan, melt the butter, add the flour, stir and cook for a minute or two. Just long enough to get it warmed up, but don't boil.
- Add cream to the small sauce pan, cook and stir until smooth and thick.
- Add to the cream mixture to the undrained vegetables, add the clams and bacon(if desired) and heat through.
- Add the sugar and the pepper and stir.
- Serve immediately.