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
6 strips bacon, optional
1 large or 2 medium onions (diced)
5 pounds red potatoes unpeeled, diced.
1 pound carrots, diced
1 sweet red pepper (diced)
12 cups (96oz.) chicken stock
Water as needed
1 pound bag frozen corn
4 6.5 ounce cans minced or chopped clams with juice
1 can whole baby clams 10 ounces
1 bottle of clam juice 10 ounces
4 large sprigs fresh rosemary
Salt to taste, if needed
Dice the bacon and fry in a large deep pot until crisp. Remove excess fat, leaving about 1 Tbsp.
Add the diced onion and black pepper. Cook until slightly browned.
Add potatoes, carrots, pepper, broth and enough water to cover.
Bring to a simmer and cook for 15 minutes.
Skim off any foam that forms on the surface. (This will get rid of most of the fat)
Add frozen corn, clams, clam juice and rosemary sprigs.
Return to boil and simmer another 15 minutes making sure potatoes are done.
Adjust seasonings, remove the rosemary stems and serve.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Karney Family Recipes
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