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My Mothers Clam Chowder
Posted by Terri Parrow - Viewed 15115 times

My Mother's Clam Chowder

Bacon, 8-10 slices
1 or 2 medium size onions, chopped

Potatoes, carrots, celery  - about 2 cups cubed or sliced; this is a variable amount.  You can add more or less of whatever you want.

Garlic powder
Salt and pepper
Old Bay seasoning

1 medium can tomatoes
1 medium can tomatoe sauce
1 large can chopped clams (51 oz - 3 lbs 3 oz)

  • Fry bacon in kettle big enough to hold the amount of soup you want to make.  When crisp, remove from panm and crumble into bits when cool enough to hande.
  • Place chopped onions in bacon drippings along with generous shakes of all the seasonings except salt. (Salt and additional pepper can always be added at the table.)
  • Put lid on pan and simmer the onions and seasons for about 1/2 hour.
  • Stir frequently being careful not to burn the onions or grease.
  • Add the can of clams, juice and all.
  • Simmer an hour or two.
  • Then add the vegetable and tomatoes and tomato sauce.
  • Additional seasons can be added at any point along the way if you think it needs it.
  • The longer it simmers, the better it gets.

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