Aunt Rae’s Catchy Clam Chowder

We had family over this past weekend and bought a bushel (300) clams to steam on the cooker outside with corn on the cob, hot dogs, relish tray stuff, potato salad, chips, pretzels, etc…. and ice cream cake.  With only six adults actually eating the clams we ended up with quite a few leftover clams.

I couldn’t let them go to waste… so my lovely mother did me the favor of plucking all of the leftover clams out of the shells and popping them in the fridge for me.

I heard that my husband’s Aunt Rae makes the best clam chowder so I got a hold of the recipe and made some up today.

I had to make a few minor changes to use what I had, but followed the recipe pretty closely.  It turned out super yummy and I will definitely make it again!!!


Here is the recipe!

Aunt Rae’s Catchy Clam Chowder—


1/4 lb bacon cut into small pieces

1 lg onion chopped

1/2 sliced carrots

1/2 head chopped celery

3 to 4 medium size Idaho baking potatoes, skinned and cubed

2 tbsp butter

1 c. dry sherry

salt and pepper

2 (24 oz.) cans clams in juice

1/2 qt. light cream

1/2 qt. half & half

1 qt. milk

1 1/2 tsp Old Bay seasoning


Melt butter in heavy, large kettle.  Add bacon.  Layer on top of bacon: onion, carrots, celery and potatoes.  Cover and simmer for about 1/2 hour.  Stir and continue to cook until tender, then add sherry, salt, pepper, clams, light cream, half & half, and milk.  Simmer about 20 minutes.  Add Old Bay.  Increase heat to medium.  Thicken with butter/flour paste (1/4 cup melted butter and 1/4 cup flour, blended).


* I used fresh clams chopped with a super sharp knife and heated in a saucepan with a bit of unsalted butter instead of the canned clams in juice.  I used some white cooking wine that I had in the fridge instead of the dry sherry.  I also didn’t have cream or half & half so I just used the 2 qts of milk.  I am sure it would be a bit nicer and creamier with the cream, but it came out just delicious the way I made it. (just in case you are thinking you have to run out and get cream just to make this…)



Do you steam clams over the summer?  Or don’t you do shellfish?


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