Shirley's Maine Clam Chowder

Name: Shirley's Maine Clam Chowder
Prep time: 45 min
Cook time: 10 min
Yield: 8
Ingredients: 1 (8 ounce) jar clam juice; 3 large russet potatoes, peeled and cubed; 8 slices bacon, cut into small pieces; 1 large onion, chopped; 2 stalks celery, diced; 2 quarts shucked clams, with liquid; 2 cups half-and-half cream

⏱️ Ready in 55 min 🥄 Prep 45 min 🔥 Cook 10 min 👥 8 servings 👁️ 6 views

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 45 min

Cook 10 min

Serves 8

Difficulty Medium

🛒 Ingredients

1 (8 ounce) jar clam juice

3 large russet potatoes, peeled and cubed

8 slices bacon, cut into small pieces

1 large onion, chopped

2 stalks celery, diced

2 quarts shucked clams, with liquid

2 cups half-and-half cream

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 284

% Daily Value*

Total Fat 11.5g 15%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 343mg 15%

Total Carbohydrate 30.9g 11%

Dietary Fiber 2.7g 10%

Total Sugars 3.1g

Protein 14.5g 29%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

In a small saucepan, heat clam juice and peeled potatoes.

Bring water to a boil and let simmer until tender, about 15 minutes.

Place bacon in a large stock pot.

Cook over medium high heat until evenly brown.

Stir in onions and celery.

Cook until vegetables are soft.

Add potatoes, clam juice and clams to the stock pot.

Heat until simmering.

In a separate pot, gently warm (do not boil) half and half.

Pour warm half and half into the stock pot and heat just until warmed through.

Do not boil the chowder or the cream will separate.