Joyce’s Clam Chowder

We blog about this recipe here.

Joyce's Clam Chowder

This is just ever-so-slightly adapted from my brother’s sister-in-law, Joyce.  We like to keep things all in the family!  Joyce reports that she in turn found the recipe in a 1967 edition – 1973 printing – of Sunset’s Seafood Cookbook….and has been making it on Christmas Eve ever since.  The recipe is a go-to for us.


  • 4 slices of bacon, diced
  • 3 green onions, sliced
  • 3 medium Yukon Gold potatoes, peeled and cut into 1/2″ cubes
  • 2 T green bell peppers, diced
  • 1 stalk celery, diced
  • 2 large carrots, diced
  • 2 cloves garlic, minced
  • 2 c bottled clam juice or water or a combination
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 2 cans chopped clams, including liquid
  • 2 c half and half
  • 4 drops hot pepper – such as Tabasco – or more, if you’re from Louisiana (optional)

Saute the bacon until crisp; add the green onion, potatoes, green peppers, celery, carrots, and garlic and saute for another minute or so.  Pour in the 2 c of clam juice or water, all the seasonings and simmer for 15 minutes or until the potatoes are done.  Add the clams to the mixture; pour in the half and half and heat until hot.   Stir in the hot pepper and serve.  Enjoy.

Recipe brought to you by Joyce in Washington and and Andy and Ann

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