How to Make Shirley's Maine Clam Chowder - A Step-by-Step Guide

When it comes to traditional New England cuisine, clam chowder is always at the top of the list. From the shores of Maine to the bustling cities of Boston, this hearty soup has been a staple in the region for centuries. And if you're looking for an authentic and delicious clam chowder recipe, look no further than Shirley's Maine Clam Chowder.

Shirley's Maine Clam Chowder is a beloved family recipe that has been passed down through generations. With its rich and creamy base, tender cla...

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Ingredients

  • 1 (8 ounce) jar clam juice
  • 3 large russet potatoes, peeled and cubed
  • 8 slices bacon, cut into small pieces
  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 2 quarts shucked clams, with liquid
  • 2 cups half-and-half cream

Information

  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
  • Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
  • Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
  • In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.
  • Nutrition

    284 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 51mg
    • Sodium: 343mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 15g
    • Vitamin C: 17mg
    • Calcium: 109mg
    • Iron: 8mg
    • Potassium: 800mg