Mom’s Clam Chowder

“Soups are often times something you just throw together. My family wanted to know how I did this, so I figured out the proportions. If you are feeling like a really rich soup, use heavy whipping cream instead of milk.” – Calla Ferre

Mom’s Clam Chowder

Course: Main Courses – Fish & Seafood, Soup

Ingredients

  • 7 To 8 Slices Thick-Sliced Bacon Sliced Against Grain
  • 2 Medium Onions Chopped
  • 6 Potatoes Diced
  • 1 1/3 Cup Carrots Sliced
  • 4 Can Clams
  • 2 Tablespoons Butter
  • 3 Cups Milk Or Half And Half
  • 1/4 Teaspoon Salt
  • Pepper To Taste Optional

Instructions

  • Fry bacon until crisp; do not drain fat. Add onions and sauté.
  • Put in potatoes and carrots. Add water to not quite cover, and then liquid from clams and butter. Simmer until vegetables are tender.
  • Add milk and clams. Season with salt. Thicken with flour/water mixture.
  • If making soup ahead of time, make soup a little thinner than desired. It will thicken more with the second heating.

Original Recipe – Calla Ferre