Homemade Clam Chowder recipe

There are so many endless rainy, cold, gray days here in England. I'm not complaining, I actually love that sort of weather,but comfort food is a real necessity. 

The other day I pulled out my  Better Homes and Gardens 1931 edition cookbook and dove in. Steaming hot Clam Chowder was calling my name. 

It's fast. It's hot. It's super yum. 


13 oz clams ( I bought a can of fancy clams) **reserve the juice
3 medium potatoes peeled & chopped into cubes
1 large onion diced up
1 tsp Worcestershire sauce
1 tsp chicken bouillon granules
1/4 tsp thyme
1/2 tsp black pepper
2 cups milk (I used 2%)
1 cup half and half OR single cream (I used cream)
2 Tbsp flour
3 slices bacon crumbled

Drain clams and reserve the juice to use later. Add water to juice to equal one cup of liquid, total. Set aside.

Cook bacon in pan, reserve fat drippings. Set aside.

In a saucepan, cook the reserved fat drippings from the bacon, clam juice, potatoes, onion, chicken bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to a boil and then reduce heat to a simmer for 15 minutes. Potatoes should be tender, smash them against the pan side with the back of a fork. 

Stir together milk, flour, and cream and add to potatoe mixture. Stir for a few minutes until thickened  Add the clams and return to boiling for a few minutes. Add crumbled bacon and serve piping hot. At this point I usually add a tad more pepper.

My three year old ate this, she gobbled it all up before I could turn around. :)

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