Old Fashion Clam Chowder Recipe

Old-fashioned Clam Chowder

A recipe made from several versions of Clam Chowder between the 1890s to 1920.
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people


  • 4 slices bacon cut into cubes
  • 6 medium potatoes diced
  • 3 stalks celery sliced thin
  • 2 medium carrots sliced thin
  • 1 small onion diced
  • 4 cups whole milk
  • 3 tbsp Flour mixed smooth with 1/2 cup whole milk
  • 3 small cans clams
  • 16 ounces clam juice
  • salt & pepper to taste


  1. In a large pot, fry bacon until crisp.
  2. Mix in potatoes and vegetables and fry for about 5 minutes.
  3. Add the clam juice and boil gently for about 15 minutes, or until the potatoes and vegetables are tender.
  4. Add the milk and bring to a boil. In the meantime, mix the flour with 1/2 cup milk until smooth. Add this mixture to the soup once the milk starts to boil. Boil gently for about 5 minutes to thicken the soup.
  5. Turn off the heat, mix in the clam and let stand for 5 minutes to allow the clams to heat through.
  6. Serve with crackers.