Clam Chowder

Clam Chowder

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Kye Beck




★★★★★ 1 vote



  • 8-10 slice
    bacon, cut into bite size pieces
  • 1 large
    onion, diced
  • 2 stick
  • 2 can(s)
    minced clams+juice
  • 10 medium
    potatoes, diced
  • 1-2 can(s)
    evaporated milk
  • 3-4 Tbsp
    corn starch to 1/2 cup water
  • 6 c
    water, room temperature
  • ·
    salt & pepper to taste

How to Make Clam Chowder


  1. In the same pot; fry bacon until brown.
  2. Add onions and celery; cook until clear.
  3. Pour in clams and juice.
  4. Add diced potatoes and top with water, cook until the potatoes are tender.
  5. Add milk; turn heat up to medium (but don't boil)
  6. Dissolve corn starch in water; stir with fingers until all the lumps are out.
  7. Pour into soup and stir until it thickens.
  8. Turn off stove and cover until its time to serve.

Printable Recipe Card

About Clam Chowder

Course/Dish: Chowders

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