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Clam Chowder Recipe

8 oz Thick Cut Bacon, diced                         1 Small Onion, diced

1 ½  lbs of Clams, canned                             3 Ribs Celery, diced

¼  Cup Butter                                                1 ½ lb Potatoes, diced

¼  Cup flour                                                   2 TBS G&M Seafood Rub

2 Cups Heavy Cream                                            

*In a large pan, combine potatoes, clam juice and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.

*Cook Bacon over medium heat until crisp. Remove bacon from pan and drain all but 1 TBS of drippings. Add onion and celery and cook until softened. Add Butter. When melted add flour and cook until slightly browned.

*Stir vegetable mixture into potatoes and add clams. When chowder is thickened add Cream and G&M Seafood Rub. Heat until clams are warmed through.


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