Jan 262015

I’ve been making this clam chowder for a long time. I came up with the recipe to mimic what you might get at a clambake, and to avoid the excess calories of New England Clam Chowder. This is a large recipe, because I usually make it for a crowd or we eat it for a few days. This recipe should scale down well. Serve it with crusty sourdough or rye bread.

Mark’s Clam Chowder
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Category: Seafood, Soup

Author: Mark Karney

Servings: 12 - 20 servings


  • 6 strips bacon - (Omit for Vegetarian recipe and add 2 Tbsp. olive oil)
  • 1 large or 2 medium onions (diced)
  • 4-5# red potatoes unpeeled, diced.
  • 1# carrots, diced
  • 1 sweet red pepper (diced)
  • 12 cups (96oz.) chicken stock
  • Water as needed
  • 1# bag frozen corn
  • 4 - 6.5 oz. cans minced or chopped clams with juice
  • 1 - 10 oz can whole baby clams
  • 1 bottle of clam juice
  • Black pepper
  • 3 or 4 large sprigs fresh rosemary
  • Salt to taste if needed


  1. Dice the bacon and fry in a large deep pot until crisp. Remove excess fat, leaving about 1 Tbsp.
  2. Add the diced onion and black pepper. Cook until slightly browned.
  3. Add potatoes, carrots, pepper, broth and enough water to cover.
  4. Bring to a simmer and cook for 15 minutes.
  5. Skim off any foam that forms on the surface. (This will get rid of most of the fat)
  6. Add frozen corn, clams, clam juice and rosemary sprigs.
  7. Return to boil and simmer another 15 minutes making sure potatoes are done.
  8. Adjust seasonings, remove the rosemary stems and serve.
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