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Clam Chowder

Number of Servings: 6


2 tablespoons diced bacon or salt pork
1/2 cup chopped onion
1 cup diced raw potatoes
2 cups water
1 pint clams ground or chopped and liquid
1 can evaporated milk
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon white pepper


Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil.

Contributor:  Washington Department of Fish and Wildlife