Supper clam chowder

Supper Clam Chowder

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Cindy Dahlgren


Even my shellfish-averse husband and grown kids love this creamy chowder, sweetened with creamed corn.


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 6 slice
    bacon, chopped
  • 1 large
    onion, chopped
  • 2 large
    potatoes, peeled and chopped
  • 1 large
    red bell pepper, chopped
  • 2 small
    cans clams, drained & juice reserved or lg (10 oz) can clams
  • 2 c
    whole milk ( do not use skim or 2%)
  • 1/2 c
    bottled clam juice
  • 1 can(s)
    5 oz creamed corn
  • 3 Tbsp
    choped fresh thyme

How to Make Supper clam chowder


  1. Cook chopped bacon until fat is rendered and bacon begins to brown. Add onion and saute until transparent. Add potatoes and bell pepper and saute 1-2 minutes. Add reserved clam liquid, clam juice, ans milk. Simmer over low heat until potatoes are tender - DO NOT BOIL. Add corn and clams, simmer about 5 minutes until thickened. Mix in thyme and season to taste with salt & pepper.

Printable Recipe Card

About Supper clam chowder

Main Ingredient: Seafood
Regional Style: American

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