San Juan Islands Clam Chowder Recipe

I hope you enjoy this recipe as much as we do on those blustery days when the only place to be is inside by the fire. Be sure to check out our favorite clamming tools if you’d like to harvest your own clams for this recipe.

Total Time: 55 Minutes
Prep Time: Approximately 15 minutes
Cook Time: 40 minutes
Serving size: 2 cups (1 big soup mug)
Total servings: 4


1 Cup Bacon chopped (use the meatiest part of the bacon, not the fat)
1 1/3 Cup Diced onion
6 small white potatoes, peeled and cubed to about 1” squares
1 pint canned clams (1 cup chopped clam meat w/1 cup clam nectar)
1 pint canned clam nectar (this is the juice that is left after the clams are steamed)
2 12oz. cans evaporated milk
1 cup chopped green onions
½ cube butter
1 tbsp. lemon pepper
dash of salt
Instant potatoes to thicken (optional)

Preparation Instructions

clam chowder, large clams, clam picture

The beginning of clam chowder

In a 5 qt stock pot fry the bacon pieces on high heat till crispy, then add the onions and sauté until they are soft. Now pour the potatoes that have been soaking in cold water into the pan with the bacon and onions and add just enough water to cover the potatoes.

Chowder after the potatoes are added

Turn the heat down to medium and let simmer, stirring occasionally, until the potatoes just start to turn soft around the edges. About 10 minutes.

Now stir in all the rest of the ingredients except the instant potatoes, and turn heat to low.

Step 3 simmer till potatoes are done

Let simmer, stirring occasionally until the potatoes are soft and the stock has cooked down some. About 30 minutes.
Once the potatoes are soft you can stir in the instant potatoes. I use these to JUST thicken the chowder and give it a creamy texture.

Now serve and enjoy.


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Early Spring Edible Nettles
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