Clam Chowder, from A Collection of Fine Free Recipes by Bruce Moffitt, Chef and Restaurant Owner
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Kitchen Safety


Free clam chowder Recipes

clam chowder Recipes

Eating Well
is the
Best Revenge!
clam chowder Recipes

Free seafood Recipes

Great Cooking Home

Seafood Home

How to Cook and Clean a Lobster

Fish Soup Funchal

Saints 44 Shrimp

Lobster Newburg


Caviar Beurre Blanc w/ Sturgeon

Tuna Loaf

Fish with Shrimp Sauce

Curried Shrimp

Fried Oysters

Lobster Cioppino

Oysters Rockefeller

Lobster a La Americaine

Clam Chowder

Lobster Thermidor

Salmon en Papillote

Clams Casino


Clam Chowder is another of those recipes that have innumerable variations, both regional and personal, and everybody is firmly convinced that their way is the only "right way". The greatest divide is whether Clam Chowder should have tomatoes, Manhattan style, or be made properly, New England style, without tomatoes.

Here is my personal recipe for Clam Chowder, perfected on clams all over the world, and of course, without tomatoes. It is a simple recipe, which highlights the fresh ocean flavor of good, fresh clams. Clam Chowder is a good meal for two, or a soup course for four. Clam Chowder goes well with a good dry sherry, either to drink with, or a bit added just at the end of the cooking.

To do a clam chowder, first shuck your clams, reserving the juices. In a heavy pot, fry:

  • 2 slices of bacon, cut in squares.
  • When bacon is crisp, remove and drain, reserve. Pour out most of the grease, and add:

  • 1/2 medium onion, chopped
  • Saute around until onion just starts to color, add:

  • 2 small potatoes, peeled and cut into 1/2 inch cubes.
  • Sprig of thyme
  • Small bay leaf
  • Dash of white pepper
  • One dry hot red pepper, optional
  • Cup of water
  • Bring to a simmer, and simmer until the potatoes are tender. Add:

  • 1 can condensed milk
  • Bring Clam Chowder back up to a simmer and add:

  • The clams and their juice
  • Simmer for a minute or so until the clams are just barely cooked, add:

  • Tbl. butter
  • Tbl. dry Sherry, optional
  • Dash Tabasco sauce if you did not use the hot pepper
  • Serve Clam Chowder in bowls. Garnish with a sprinkle of chopped parsely and chives. Lemon slices and oyster crackers on the side.

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