Food on the Hill: Clam Chowder

This Week’s Recipe: Clam Chowder
Photo by Sue York/
5 slices bacon fried crisp, save the fat to sauté the onions and celery in
1 medium onion diced
3 stalks celery, diced
2 potatoes (diced and steamed for 10 minutes)
4 cups heavy cream
3 cans chopped clams, plus the juice
1/2 cup flour
4 oz. butter
4 clam juice jars
Garlic/ pepper/ cayenne pepper
1 teaspoon dried marjoram
2 teaspoons chopped (must be FRESH)  basil
1 teaspoon dried Italian seasonings
1/2 teaspoon dried thyme
2 bay leaves
1/8 cup chopped parsley, either dried or fresh


Take two of the bottles of clam juice and condense it to VERY little on the stove top.This may take around 45 minutes.

Photo by Sue York/

In a large stock pot, cook the bacon until crisp. Remove strips of bacon and set aside. Fry the onions, celery in bacon fat until just tender. Add seasonings (not the parsley or the basil) and fry 1/2 minute. Add butter and cook until melted. Add in the flour and fry for 1 minute. Add the two bottles of clam juice and the clam juice that has been condensed. Heat until warm and thickening.


Photo by Sue York/

Add the cream and heat until you see small bubbles. Add potatoes, crumbled bacon, parsley, basil and clams and juice last. Take out the bay leaves before serving. The soup will be better when made the day before and reheated.


Photo by Sue York/

Clam Chowder


Photo by Sue York/