• 4 or 5 slices of bacon
  • 1 Cup dices onions
  • 1/3 cup all-purpose flour
  • 4 6-1/2oz. cans chopped clams or 2 cups of fresh shucked clams,chopped
  • Water
  • 2 cups diced peeled potatoes
  • 2 cups milk
  • 1/4 cup half-and-half
  • Salt
  • White pepper


Cook the bacon in a large soup pot for approximately 5 minutes, or until bacon is limp and just beginning to brown. Add the onions and continue cooking until the onions are soft. Stir in the flour. Cook for 3 to 4 minutes.

In the meantime, drain the clams, saving the liquid. Add water to the liquid to equal 2 cups. Gradually add liquid to the bacon and onions, stirring constantly. Add the potatoes to the soup pot. Bring to a boil. Reduce heat to simmer and continue cooking until the potatoes are tender, approximately 20 minutes.

Stir in clams, milk and half-and-half. Continue heating, but do not let the soup boil. Add salt and white pepper to taste. Serve when hot.
Makes 4 - 6 servings. I like to serve in individual bread bowls

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Submitted 6/13/05.
Source: Oregon newspaper
Submitted By: Veronica Reynolds
Black Butte Lodge Clam Chowder