Alaska Clam Chowder

Alaska Clam Chowder Recipe

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Karen Oliver


This is a very old recipe, handed down from my mother in laws mother in law. Living in Alaska and in a ligthouse,she came up with this hearty, yummy soup.


★★★★★ 1 vote


  • 5 lb
    potatoes, russets
  • 1 large
    yellow onions
  • 4-6
    celery stalks
  • 1 lb
    thick sliced bacon
  • 3-4 Tbsp
    parsley flakes
  • 1 can(s)
    evaporated milk
  • 1/2 pkg
    saltine cracker crumbs
  • 4 can(s)
    chopped clams

How to Make Alaska Clam Chowder


  1. Peel and cut potatoes into medium size pieces. Slice the celery stalks and chop the onion. Add all this to a large pot, and add water just to cover the vegetables. Cook this until barely tender when pierced with a fork. I usually add a good amount of salt and pepper to this and if celery has leaves, cut up these and put in also.
  2. While vegetables are cooking, I cook bacon, either in microwave (to save the mess)! or on stove, till just barely crisp. Drain on paper towel the break into bite size pieces.
  3. When the pot of veggies is done, DO NOT DRAIN, just mash with a potato masher to get large chunks. Now add the clams and all the juice,the bacon and the milk. Take off heat and stir. Now just add the saltine crumbs to thicken. Add a little at a time, soup will thicken really quick. Now taste it. Add the salt and pepper to your liking, put back on heat and simmer for about 10 minutes. Depending on how thick you like your soup, you can always add more crackers.

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About Alaska Clam Chowder

Course/Dish: Chowders

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