Diane’s Favorite Clam Chowder Recipe
Erin stuck her head in my office last week: “There is a Diane on the phone, and she would like to bring a pot of clam chowder by for you to try.” It was Diane from Gresham and Myers and she brought two pots full. None of it went to waste.
I really like her chowder. It has clams and bacon, potatoes and onions. She seasons it with a spice blend, Gresham and Meyers Seafood Blend. That’s the real difference. It adds tons of flavor and a touch of heat—just right for a gringo like me.
If you like chowder, you should try this recipe. It is an easy-to-make recipe for someone who is new to making chowder.
Try adding this spice blend to other chowder and fish soup recipes.
Clam Chowder Recipe
This recipe uses canned clams. If you want to use fresh clams, check out the free e-book, How to Make Chowder.
I asked Diane where she gets her clams. She said that she gets them from Sam’s Club, that they have large cans there.
8 ounce thick cut bacon, diced
1 1/2 pounds of clams, canned
1/4 cup butter
1/4 cup flour
2 cups heavy cream
1 small onion, diced
3 stalks celery, diced
1 1/2 pounds potatoes, diced
2 tablespoons G&M Seafood Rub
- In a large pan, combine potatoes, clam juice, and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.
- Cook the bacon in a frying pan over medium heat until it is crisp. Remove the bacon from pan and drain all but one tablespoon of drippings.
- Add the onion and celery to the frying pan and cook until they are softened. Add the butter. When the butter is melted, stir in the flour, and cook until slightly browned.
- Stir the vegetable mixture into potatoes in the clam water. Add the clams and cook until thickened. When the chowder is thickened, add the cream and the G&M Seafood Rub. Heat until the clams are warmed through.