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3 10 oz cans clams with juice
2 8 oz jar clam juice
10 slices bacon
2 cups chopped onion
1 cup chopped celery
¾ cup chopped bell pepper
1 ½ cups diced carrot
2 tsp minced garlic
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 tsp crushed red pepper
3 cups diced potatoes
2 14.5 oz cans cup chicken stock
2 large can diced tomatoes (28 oz)
2 tsp dried parsley leaves
Salt and pepper
½ cup Marsala wine


Cook bacon, saving extra bacon fat. Add garlic, parsley, oregano, thyme and crushed red pepper. Cook for 2 minutes. Add onions, celery, bell pepper and carrots (Precook carrots in micro for 1 ½ minutes.) Saute until vegetables are softened. Add bacon fat as needed. Increase heat to high and deglaze with ½ cup Marsala wine. In a large pot, precook (boil/steam) potatoes in clam broth and chicken stock until potatoes are tender and the broth has thickened somewhat. Add tomatoes, bay leaves and deglazed vegetable mixture. Bring to simmer and cook 30+ minutes. Add clams, crumbled bacon plus pepper and salt, as needed. Cook an additional 15 minutes. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low heat if necessary. Do not allow to boil.

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