How to make it

  • Put clams and cold water in a 4-quart saucepan and bring to a boil over moderately high heat. Cover and steam until clams open, five to eight minutes, checking frequently after five minutes and transferring them to a bowl as they open. Discard any clams that have not opened. Reserve cooking liquid.
  • When clams are cool enough to handle, remove from shells and coarsely chop. Carefully pour cooking liquid through a fine-mesh sieve into a small bowl, leaving any grit in pan.
  • Peel potatoes and cut into quarter-inch dice.
  • Melt butter in a large saucepan over moderate heat. Add bacon and cook, stirring occasionally, until golden, four to five minutes. Add onion and cook, stirring, until softened, about five minutes. Stir in potatoes and reserved cooking liquid and simmer, covered, until potatoes are tender, five to seven minutes.
  • Stir in clams, cream, and salt & pepper to taste and cook until heated through, about 1 minute; DO NOT LET BOIL. Stir in parsley.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    As a person from New England I have had many a recipe and your's is a great one it is close to my grand mothers own which I loved.
    High Five Sunny
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  • krumkake 10 years ago
    Oh Sunny, I love a good, creamy chowder, too - so good on a cold day! This sounds excellent, and I can't wait to try it...thanks for the post.
    Was this review helpful? Yes Flag

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