Bacon, celery, onions, clams and single cream are simmered together, to create this delicious clam chowder. Serve with crusty bread rolls for lunch or dinner. Enjoy!
I quadrupled this recipe for an office potluck at work, what a hit! Here are some of the changes I made: I sauteed the bacon, onions and celery, and added the flour to the bacon fat to make the roux. I love potatoes in my clam chowder so I diced up a couple pounds of potatoes and simmered them in a large stock pot of the clam juice and water. After the potatoes were tender, I added to bacon/onion/celery roux and thickend the broth. Then I added some milk and cream and the minced clams. It was so simple and sooooo good! This recipe is going in my book of keepers! - 03 Feb 2006 (Review from Allrecipes US | Canada)
This recipe is excellent, and very easy. Instead of using bottled clam juice, which can be gritty, I prefer the St.Ours clam broth you buy in a package and mix with water. - 03 Mar 2003 (Review from Allrecipes US | Canada)
This clam chowder is awesome! I don't like potatoes in soup, so I'm always picking them out. When I found this without potatoes, I had to try it. I've made it twice now and it's is absolutely the best chowder I've ever had. Very easy to make and full of flavor. Thank you, Cathie! - 09 Oct 2002 (Review from Allrecipes US | Canada)