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Cyndi Allison

Southern Clam Chowder

Kum Ba Ya
Clam Chowder

We went up to Cedar Island, North Carolina this summer. That’s on the sound, and there are fresh clams out in the sand. The boys love to go out and gather those. On our last visit, we grilled the clams. We did this time too, but I also made a Southern inspired clam chowder.

My boys aren’t all that keen on the taste of clams even after they do all the work to find the clams and bring them back. They eat a couple of steamed clams, but that’s about it. I thought a traditional clam chowder might be too clam-y, so I went with a southern style potato soup with clams and cream.

Southern Style Clam Chowder Recipe

2 slices bacon fried crisp and fat reserved (can also use 2 or 3 TBS butter or margarine if you don’t have bacon)
2 TBS onion chopped fine
1 stalk celery chopped
2 cans chicken broth 14 oz (or can use clam juice canned or made fresh – but tastes more of clams if using clam juice)
4 to 6 medium potatoes peeled and cut in cubes
½ tsp salt
½ tsp pepper
1 to 2 cups chopped clams (fresh or canned)
½ pint half and half
3 TBS flour
1 TBS fresh parsley (optional)


Fry the bacon and set aside, but do not clean out the pan. If you don’t have bacon, then melt the butter or margarine.

Put the onion and celery in the bacon grease or butter/margarine and cook in the skillet until soft.

In a soup pot or large saucepan, pour in the broth (or clam juice is fine). Add the bacon grease with onions and celery and the cut up potatoes. Also sprinkle in the salt and pepper.

Bring to a boil and cook until the potatoes are done but not falling apart.

Get a small bowl or cup and mix the flour into the half and half. Mix well. Try to get all the flour clumps out.

Add half and half to the potato mixture in the soup pot.

Add clams. Stir.

Cook on low for a half hour.

When done, break bacon into little pieces and drop on top. You can also add some fresh parsley for color and a little flavor.