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Fire Station #1's Hearty Clam Chowder


John Taylor is a firefighter at Edmonton's Fire Station Number One who makes this for those cold winter days in the hall:-)

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  • 5 lbs (2kg) bag of brown skinned potatoes, peeled and chopped
  • 8 cans of baby clams
  • 1 Tbsp Italian seasoning
  • 1 bunch celery, chopped
  • 1 large yellow onion, chopped
  • 1 lb (500 g) pkg of bacon, chopped
  • 2 quarts (2 l) 18 per cent table cream
  • 1/2 cup Frank's RedHot Sauce


Servings 6
Preparation time 15mins
Cooking time 45mins


Step 1

Cube potatoes into 1/2 inch pieces and put them in a large, heavy-bottomed pot. Open all the cans of clams and strain the juices into the potatoes. Set the clams aside. Add the Italian seasoning to the potatoes and bring to a slow boil. Don't over cook the potatoes; just get them fork tender.
Start frying the bacon, and when it begins to soften, add the celery and the onions. Don't drain off too much of the fat, as it has lots of flavour. Cook the mixture until the celery is softened. Once the potatoes are cooked, add the bacon, celery, onions, and cream. Heat thoroughly, stirring often. Avoid boiling; just a slight simmer will do. Add the hot sauce.
When you are about 15 minutes from serving, add the clams. Heat and serve.


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