My Favorite Clam Chowder Recipe

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My Favorite Clam Chowder

Wallace Hale


this is a recipe by james beard

pinch tips: How to Freeze Fish, Meat & Poultry




4 to6


Stove Top


dozen shucked razor, cheerystone or little neck clams withliquid
3 slice
thick bacon
1 medium
yellow onions, finely chopped
baking potatoes, peeled and thinly sliced
2 c
boiling salted water
salt and pepper to taste
3 c
half and half or whole milk
butter, unsalted for finishing
dried thyme for garnish
chopped flat-leaf parsley for garnish

Directions Step-By-Step

Strain the clams over a bowl, reserving the liquid. With a sharp knife, finly chop the clams and set them aside. Cook the bacon in a skillet over med hi heat until crisp about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels. Pour out all but 2b tablespoons of the fat from the skillet. saute the onion in the bacon fat until lightly browned. Simmer the potatoes in a lrg saucepan in the salted water until tender about 10 minutes.
Add the reserved clam liquid and bacon to the potatoes and there cooking liquid, and season with salt and pepper to taste. Simmer 5 minutes. add the half and half, bring to a boil, and add the clams. cook until they are barely heated through. taste and correct the seasoning. to each serving, add a dollop of butter, a pinch of thyme, and a sprinkle of fresh parsley

About this Recipe

Course/Dish: Chowders
Main Ingredient: Fish
Regional Style: English
Other Tags: Quick & Easy, For Kids, Healthy