Friday, March 12, 2010

Hearty Clam Chowder

This is the dinner I ask my mom to cook every time I come home.

Hearty Clam Chowder

4 slices bacon
3 green onions & tops, chopped
5 medium sized potatoes, peeled & cut in ½ inch cubes
2 T. chopped green pepper
1 stalk celery, sliced thin
1 clove garlic, minced
2 c. water (roughly)
½ t. pepper
1 t. salt
1 t. Worcestershire sauce
4 drops liquid hot pepper seasoning (I prefer Red Hot)
1 carrot, finely sliced
2 cans chopped or minced clams with nectar (6 ½ oz. cans)
1 can evaporated milk (12 oz.)

Microwave or fry bacon, then cut into small pieces.
Combine green onions, potatoes, green pepper, celery, carrot, garlic, & bacon in a saucepan. Pour in water to cover (may need more than 2 cups). Season with salt, pepper, Worcestershire, & liquid pepper.
Cover and simmer 15 minutes or until potatoes are tender.
Mash mixture with a potato masher until desired consistency.
Add clams (including liquid) & milk. Stir well, then heat just until piping hot (do not boil).


  1. Did she get that recipe from my mom? I love this recipe and had lost it. Thanks for posting it Erin!

  2. I love clam chowder in all its forms, and I have never seen it mashed before. I will try it that way, because it sounds great.

  3. Suzanne, yes, that is the one that she got from Grandma, and we've been making it all these years. We love it!
    Elise, I love mashing it because the creaminess comes from the potatoes, which cuts back on the fat heavy cream can add.