Supper clam chowder

Supper Clam Chowder Recipe

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Cindy Dahlgren


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

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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


  • 1Cook 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