How to make it

  • Drain clams ... save liquid, add water to liquid -> 1 cup
  • Fry bacon (pancetta) till crisp, then add onions, cook till tender (I usually add the garlic here)
  • Add potatoes, water/clam liquid, cover and simmer till potatoes are tender.
  • Add corn and milk.
  • Blend flour with butter (if you want a thicker chowder, add more flour) stir into pan.
  • Cook slowly until mixture thickens slightly... stirring constantly.
  • Add seasonings and clams (here's where I add the thin sliced green onions).
  • Simmer for 5 minutes.
  • Ready to serve... but taste even better the next day.
  • I also like to add a few splashes of Franks extra hot sauce...

Reviews & Comments 3

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    " It was excellent "
    auntievi ate it and said...
    I'm from Newfoundland, Eastern part of Canada and chowder is part of my culture, and i love clam chowder along with lobster and the atlantic part of canada is about fishing. Thank you for the post.
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    " It was excellent "
    mystic_river1 ate it and said...
    Just one thing....garlic is never optional..Garlic rules!
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  • krumkake 12 years ago
    That sounds like a great chowder, and the weather is right for that around here (though we are having unusually mild weather at the moment, winter will return very shortly)...the Frank's would definitely be a nice addition. Thanks!
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