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Clam Chowder


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  • 1/2 pound bacon, diced
  • 2 (6 1/2-ounce) cans minced clams, juice reserved
  • 2 (8-ounce) cans oysters, chopped, juice reserved
  • 2 medium onions, chopped
  • 3 cups diced red potatoes
  • 2 cups sliced baby carrots
  • 1/2 cup (1 stick) butter
  • 1 pound Velveeta cheese, regular or pepper Jack
  • 1/2 teaspoon garlic powder
  • 1/2 cup to 1 cup milk
  • Pepper and salt to taste


Servings 8


Step 1

In a soup pot, cook the bacon over medium heat until crisp. Pour off the grease. Add the juice only from the clams and oysters (reserve the clams and oysters until later). Add the onions, potatoes, carrots and butter to the pot. Cover and cook until the vegetables are tender, about 15 minutes. Add the cheese and garlic powder and stir until soup comes to a simmer. Add the reserved clams and oysters, then enough milk to bring the mixture to the consistency of a thick soup. Season to taste with pepper and additional garlic powder; use salt sparingly, as the liquid from the seafood is already salty.

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