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


  • 7 to 8 Slices Thick-Sliced Bacon Sliced Against Grain
  • 2 Medium Onions Chopped
  • 6 Potatoes Diced
  • 1 1/3 Cup Carrots Sliced
  • 4 7-Ounce Cans Clams
  • 2 Tablespoons Butter
  • 3 Cups Milk or Half & Half
  • 1/4 Teaspoon Salt
  • Pepper To Taste, Optional


  • Fry bacon until crisp. Remove bacon to a small bowl; do not drain fat from the pan. Add onions and sauté.
  • Put in potatoes and carrots. Add water (or seafood stock) to not quite cover, and then liquid from clams and butter. Simmer until vegetables are tender.
  • Add milk, clams and bacon. Season with salt and pepper to taste. 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