Favorite Clam Chowder

Favorite Clam Chowder
Makes 10 Bowls

4 – 6.5 oz. cans of Snow’s Minced Clams (drain & save liquid) 
8 oz. bottle of Snow’s All Natural Clam Juice
7 slices of bacon, cooked and crumbled
6 cups peeled & diced Russet potatoes (can also use Yukon gold with peels on)
1 large onion, minced
1 cup diced celery
2 – 3 cloves of garlic, chopped or pressed
½ cup dry white wine
1 tsp. fresh thyme
1 tsp. salt
¼ tsp. black pepper
1 cup heavy cream
1 heaping serving spoon of flour mixed into,
1 cup milk  (mix the flour into the milk quickly to avoid lumps)
Optional: 1 Tbsp. fresh chopped parsley and oyster crackers for serving.


  1. In a large, deep frying pan, cook bacon until crisp.  Save the bacon grease in the pan.
  2. Remove bacon from pan and drain on paper towel. Crumble when cool.
  3. Add diced potatoes & celery to pan and cook over medium heat for 5 minutes. Add onion and garlic and cook for an additional 5 minute. Keep mixing up. Do not fry or burn.
  4. Transfer contents of frying pan to a large soup pot. Add minced clams, clam liquid, clam juice and white wine. Cook over medium heat until potatoes are tender, approximately 15 minutes.
  5. Stir in thyme, salt, pepper and crumbled bacon.
  6. Reduce heat to low and add milk & flour mixture, and the cream.
  7. Stir while thickening.
  8. Scoop into bowls and sprinkle fresh chopped parsley on top if desired.  Serve with oyster crackers or you favorite garlic bread.

Suggestions:   Serve with shredded cabbage salad.

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