Eli’s Clam Chowder

(from aloogobi’s recipe box)


  • 2 qt canned clams with juice
  • 1 qt water or fish stock
  • 1 lb potatoes, small dice
  • 8 oz salt pork or bacon
  • 2 oz butter
  • 1 lb onions, small dice
  • 8 oz celery, small dice
  • 4 oz flour
  • 1 qt milk
  • 8 oz heavy cream
  • To Taste:
  • Salt and pepper
  • Tabasco and Worcestershire, Fresh thyme
  • Garnish with:
  • Fresh herbs, Croutons and bacon bits


  1. Drain clams, reserving liquid. Add enough water or stock to make 1 1/2 qts.

  2. Simmer potatoes in clam liquid until nearly cooked through. Strain and reserve both.

  3. Render to salt pork or bacon with the butter. Add onions and celery to the fat and sweat until tender.

  4. Add flour and cook to make a blond roux.

  5. Add the clam liquid to the roux, whisking to avoid lumps.

  6. Bring to a simmer and cook for 30 minutes, skimming if necessary.

  7. Bring the milk and cream to a boil and then add to the soup.

  8. Add the clams and potatoes, season to taste with above ingredients.

  9. Garnish as desired.

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