Traditional Plymouthean Clam Chowder

From Jack Brenner

This is a heartwarming way to recover from shoveling the driveway!


  • 5-6 slices Bacon, diced

  • 2 medium Potatoes, diced

  • 1/4 C. chopped Onion

  • 8 oz Clam Juice

  • 20 oz minced or chopped Sea Clams, drained and liquid reserved

  • 2 C. Heavy Cream

  • Pilot crackers to serve with it


About half an hour to 40 minutes.

To prepare:

  1. Brown the bacon over medium heat.

  2. When the bacon is brown, add the potatoes and onion and saute about 7 minutes.

  3. Add the clam juice and the reserved clam liquid and stir to mix.

  4. Simmer, covered about 15 minutes until the potatoes are cooked.

  5. Add the clams and stir to mix.

  6. Add the cream and mix well.

  7. Bring to a simmer, but do not boil.

  8. When it is all heated through, serve with crackers.


Some folks add a bit of sherry or brandy before serving.

This makes a nice lunch with some fresh fishcakes.