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Charleston Clam Chowder

"This is a recipe I received from my friend Julie who loved life and I am honored to have known her. She had the same quirky sense of humor that I have and we had some great times together. The soup has a thin broth but you are welcome to thicken it if you so desire. To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot."

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Prep Time: 30m

Cook Time: 75m

   

Servings: 10  

 
 
  • 5.0000

I used salt pork instead of bacon but followed the rest of the recipe to a T. It was so creamy, with rich delicious seafood flavors from the crab and clams. What a delightful lunch this was! I served it with oyster crackers floating in the.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1/2 pound bacon
  • 1 sweet onion (diced)
  • 2 cups water
  • 6 ounces clam juice
  • 8 medium potatoes (peeled, diced)
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1 cup milk
  • 24 ounces clams, minced (canned, reserve juice)
  • 8 ounces crabmeat (canned)
  • 1/2 cup butter
  • 1/4 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside)

Step 2

Saute onion in bacon fat until tender.

Step 3

Add water, clam juice, potatoes and cook until potatoes are tender. (Do not drain)

Step 4

Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch. (Heat to steaming only)

Step 5

Add clams with juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.

  Nutritional Facts
 
 
  • Serving Size: 1 (408.5 g)
  • Calories 480.5
  • Total Fat - 28.1 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 100.8 mg
  • Sodium - 1037.9 mg
  • Total Carbohydrate - 33.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 3.9 g
  • Protein - 23.8 g
  • Calcium - 120 mg
  • Iron - 2.7 mg
  • Vitamin C - 16.6 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
3 reviews

Delicious! Easy to make. Unfortunately, also not very "low" anything. This will be a special occasion dish. And for those special occasions, I will splurge and sub fresh crab meat (after all, we are in the Pacific NW, where Dungeness crab is plentiful.) :) The canned crab I bought today was kind of tasteless and it got lost in the rich chowder.

 

Review by Mikekey

I used salt pork instead of bacon but followed the rest of the recipe to a T. It was so creamy, with rich delicious seafood flavors from the crab and clams. What a delightful lunch this was! I served it with oyster crackers floating in the chowder, and had huge dill pickles on the side. I will be making this again as both my neighbors and I loved it. Thank you for sharing another awesome recipe Deb! Linda

 

Review by LindasBusyKitchen

I followed this recipe exactly and sprinkled with extra crumbled bacon bits before serving and WOW, this was good!!! Thanks for sharing this here. Made for the Billboard Recipe Tag game.

 

Review by QueenBea