Mmm, good!  Oakies version of clam chowder.  Don't forget the saltines!  Add one more jar of clam juice, for those of you who like it clammy -- I know that's how my hubby likes it.  Enjoy!

Cathie's Clam Chowder

bacon, diced

celery,

onion, diced

butter

all-purpose flour

(8 ounce) jars clam juice

half-and-half cream

clams

white pepper,

In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent.  Remove from heat and set aside.


In a large saucepan, melt butter over medium heat.  Whisk in flour to form a roux, cooking until bubbly.  Whisk in 1 jar of clam juice, until smooth.  Stir in onion mixture.  Pour in half-and-half, stirring constantly.  Stir in clams, reduce heat and simmer 30 minutes.


I quadrupled this recipe for an office potluck at work, what a hit!  Here are some of the changes I made:  I sauteed the bacon, onions and celery, and added the flour to the bacon fat to make the roux.  I love potatoes in my clam chowder so I diced up a couple pounds of potatoes and simmered them in a large stock pot of the clam juice and water.  After the potatoes were tender, I added to bacon/onion/celery roux and thickend the broth.  Then I added some milk and cream and the minced clams.  It was so simple and sooooo good!  This recipe is going in my book of keepers!

This recipe is excellent and very easy. Instead of using bottled clam juice which can be gritty I prefer the St.Ours clam broth you buy in a package and mix with water.

This clam chowder is awesome! I don't like potatoes in soup so I'm always picking them out. When I found this without potatoes I had to try it. I've made it twice now and it's is absolutely the best chowder I've ever had. Very easy to make and full of flavor. Thank you Cathie!

Absolutely delicious. My family just loved this recipe. Kids gobbled it up and husband had thirds!!! I changed the recipe a bit. I did added one more tbsp of flour and used 500ml of half and half and 500ml of milk. I also did not use clam juice as I did not have any. I cooked the chowder but left out the clams and let it simmer while I steam cooked the fresh clams with white wine and garlic butter. I added the 2 cups of stock from the steaming of the clams to the chowder and then just before serving the chowder added the chopped clams. I did not want the clams to over cook. It was just perfect this way. Our family likes a mild clam flavor and this chowder was perfect. All the flavors were a perfectly delicious combination. Thanks for the great recipe!!!!!

Wonderful chuncky and flavor-filled chowder. I substituted 2 small potatoes (red & russet) for the celery and served with crusty warm french bread. Also added some extra flour to thicken up. Absolutley fantastic!

I was disappointed with this recipe. I followed the directions exactly (except where it forgot to tell us when to add the additional clam juice i did that on my own) and it "broke" almost immediately. I also was not crazy about the flavor/consistency.

This has been an OMG GOOD chowder But.. If you have more that 2 people eating it You should double or even triple the recipe amounts. I had to make a second trip to the store because my daughter had her boyfriend over. To coin a contemporary phrase (WE TORE IT UP!!) Had to add a little more flour and water as a thickening agent but UM UM that stuff was great. Heaven on the lips. Took the Chill off A Cold and Snowy Day in Colorado.

Great! Trying to do the low carb thing but was afraid chowder would be too boring without potatoes. NOT! So full of chunks you don't even notice there are no potatoes. I did substitute milk for half and half and added thyme and garlic salt. Very Yummy! Will make over and over! Thanks for posting this Cathie.

I have made this several times and it is excellent. Easy too!

cathie's clam chowder

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 10

Author : Cathie West

Ingredients

Instructions

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