Potato Clam Chowder

Warm up this winter with a steaming bowl of New England Potato Clam Chowder, a comforting classic that combines tender potatoes, briny clams, and creamy broth. This hearty soup is sure to satisfy your cravings and leave you longing for seconds.


  • 2 cans (6-1/2 ounces each) minced clams
  • to taste, 13 Stars Hot Sauce Big Red One
  • 2 bacon strips, chopped
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1-3/4 pounds potatoes (about 4 medium), peeled and cut into 3/4-in. cubes
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried savory
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 2 tablespoons minced fresh parsley


  1. Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels.
  2. Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly.
  3. Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally.
  4. Stir in milk, parsley and clams; heat through. Top with bacon and Big Red One to taste


  •  Freezes very well

  • Serve along side some saltines or soup crackers