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Clam Chowder Recipe


  • 4 slices bacon
  • 1/4 cup chopped onion
  • 1 bottle (1 cup) clam juice
  • 2 cans (6 1/2 ounces each) minced clams, undrained
  • 2 cups diced potatoes
  • 1 quart water
  • 2 tablespoons butter
  • 1 can (13 ounces) evaporated milk
  • 1 small can (about 1 cup) cream-style corn


Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender. Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.
Clam chowder recipe makes 6 servings.

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