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.
- 6 strips bacon - (Omit for Vegetarian recipe and add 2 Tbsp. olive oil)
- 1 large or 2 medium onions (diced)
- 5# red potatoes unpeeled, diced.
- 1# carrots
- 1 sweet red pepper (diced)
- 8 cups (64oz.) chicken stock
- 8 cups (64oz.) water
- 1# bag frozen corn
- 4 - 6.5 oz. cans minced or chopped clams with juice
- 1 - 10 oz can whole baby clams
- 2 bottles of clam juice
- Black pepper
- 3 or 4 large sprigs fresh rosemary
- Salt to taste if needed
- Dice the bacon and fry in a large deep pot until crisp.
- 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.