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My dad would take me clamming, and when we had a good haul he would make a big pot of clam chowder the next day. When I make it now it is like he is in my kitchen waiting to see if I am enjoying his chowder and planning our next trip to the ocean.
In a large pan, fry the pork until almost crisp, remove and toss away (bacon can be replaced for the pork, crumble and add to chowder at end); Add onion and saute until lightly browned. Add potatoes and water. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in the chopped clams and their juices, milk, cream, thyme, salt, and pepper. Heat almost to the boiling point.
|Time:||20 Minutes Preparation Time|
30 Minutes Cooking Time
Source: My dad
By Myst from Muncie, IN
Homemade clam chowder is the very best! So hearty, satisfying and down right good. Very easy to make and puts the canned chowder to shame.
Prep Time: 2-3 hours
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As a girl born and raised in New England, I love clam chowder. I have tried to make it myself several times with so so good results. I can't seem to get it thick enough for my husband and the clam flavor is not quite enough. Help from others would be appreciated.
Thank you all.
Add some instant mashed potato flakes to thicken it. Works with potato and other cream soups. For more clam flavor, be sure to add the juice if using canned clams. Hope this helps 8^)
I am looking for a recipe for clam chowder using chopped clams.
My husband & I make a wonderful clam chowder. We don't measure ingredients just chop & cook. First we cut up potatoes to boil till just soft. We then chop up onion, celery & bacon. Fry this till soft. When done I add a couple of spoons of flour into the veggies & make a rue.
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Cook bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook stirring frequently, for 6 to 7 minutes or until potatoes are tender.combine evaporated milk and flour in a small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, bacon and Worcestershire sauce. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick. Season with salt and black pepper.
By Connie from Oden, Arkansas
Best I have ever made. I used one can of evaporated milk and two cans of chicken broth. The chowder was wonderful. Will continue to make it over and over.