Kelly’s Clam Chowder

This is not a recipe for sissies.  It is a lot of work but the payoff is huge.









Boil, drain and set aside

  • 1 lb. of baby yukon gold potatoes (unpeeled) and halved or quartered to bite size

To a dutch oven (5 qt. casserole pan)  add

  • 6 slices of bacon, diced

and cook until transparent.  Add

  • 1 large diced onion
  • 3 large diced stalks of celery
  • 2 diced garlic cloves
  • dash of red pepper flakes
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. marjoram
  • 3 tsp. FRESH chopped basil
  • 1 tsp. Italian seasoning
  • 1/2 tsp. thyme
  • 2 bay leaves

and cook until tender.  All these seasonings make this dish aromatic and mouth watering.


  • 3 tsp. butter
  • 1/2 cup flour

and cook for another 3-4 minutes over LOW heat until it thickens and forms a roux.


  • 4 cups of heavy cream
  • 4 bottles of clam juice (sold near tuna in supermarket)

Heat until just boiling and Add

  • potatoes that were set aside
  • 2 bags of FROZEN clams with their juice

Bring to a boil slowly, stirring, and Add

  • 1/4 cup chopped FRESH parsley
  • 1 tsp. chopped FRESH dill

At this point I like to throw in 6-8 live clams and leave the shells in the soup pot for added flavor and to add interest when serving the chowder up.

Oyster crackers on the side and you’ve got about four quarts of soup that feed 12-14 people as a starter to a meal or 6 people as a main course.

My family truly loves this dish.   Please, please, please use fresh herbs and the frozen (not canned) clams.  It makes all the difference!



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