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Uncle Steve's Clam Chowdah


  • 7-10 Medium Potatoes (Diced)

  • 2 Medium Onions (Diced)

  • 2 Celery Stalks (Chopped)

  • 2 Tbsp. Parsley (Chopped)

  • 4 Strips of Bacon (Diced)

  • 4 Cloves of Garlic (Minced) - 1 Tbsp.

  • 1 Stick of Butter

  • 1/2 Gallon of Milk

  • 4 Cans of Small Clams (Chopped)

  • 3 Bottles of Clam Juice

  • 2 Bay Leaves

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Corn Startch

  • 1 Tsp. Tomato Paste (Sweet Basil)



  1. In a 2 gallon pot, heat olive oil over medium heat then add bacon, onions, garlic, 1.5 Tbsp. of parsley and simmer until onions are clear through.

  2. Drain juice from canned clams into the pot but RESERVE the clam meat, then add bottled clam juice.

  3. Add potatoes, celery, bay leaf, tomato paste, if needed a little water to cover the ingredients. Bring to a low boil then drop to low heat, cover and let simmer for 1 hour or until the potatoes are soft.

  4. Add clam meat, milk and butter. Stir to combine.

  5. Mix corn starch in a separate bowl with cold water to make a sort of slurry, slowly mix into your chowder to thicken it. Be sure not to let the chowder boil at this point.

  6. Serve into a Sourdough bowl or a regular old bowl with some garlic bread and top with a pinch or parsley

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