Sherry Clam Chowder

“I love my Mom’s Clam Chowder; however, when you are cooking for one, her recipe makes up two weeks worth of chowder. I found this in a cookbook dedicated to smaller portions for one or two people. This recipe is a little richer than Mom’s and quicker too, since it utilizes canned soup as a base. But it’s hard to choose which one I actually prefer.” – April Ferre

Sherry Clam Chowder

Course: Main Courses – Fish & Seafood, Soup


  • 6 Slices Bacon Cut In Small Pieces
  • 1 Medium Onion Finely Chopped
  • 1/2 Cup Celery Finely Chopped
  • 1/4 Cup Butter Not Margarine
  • 1 10.75-Ounce Can Condensed Cream of Potato Soup
  • 1/2 Cup Milk or Half & Half
  • 1 7-Ounce Can Minced Clams With Juice
  • 1 Tablespoon plus 1 Teaspoon Dry Sherry
  • 1 Medium Potato Diced
  • 3/4 Teaspoon Thyme


  • In a 3-quart pan over medium heat, cook bacon until crisp. Discard all but 2 tablespoons of the drippings. Add onion and celery and cook until limp, stirring occasionally.
  • Add butter, potato soup, milk, and minced clams and their liquid. Thicken with flour/milk mixture.
  • Add potatoes. Heat until potatoes are cooked. Stir in sherry and thyme.

2002 Adapted Recipe – April Ferre – From Sunset’s Cooking For Two … Or Just For You Cookbook, 1980