My Mom's Clam Chowder (Neither New England nor Manhattan)

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Senior Cook
May 27, 2004
Cleveland, OH.
Dottie's Clam Chowder

No tomatoes??? Nope ... just the tomato juice to add color. This is a really simple recipe. The flavor comes from reheating before serving.

Salt pork, cooking oil or bacon
2 small onions, chopped
4 potatoes, cubed
1 bottle clam juice
Water to taste
1 can clams, minced (w/ liquid)
Salt, Pepper & Basil to taste
Tomato juice to add color

Fry chopped onions in a little grease (salt pork, oil or bacon) until lightly brown. Add cubed potatoes with clam juice, water, salt and pepper. Let the potatoes boil until done and then add the can of clams, tomato juice and a shake of basil. Let it cool before reheating to serve.

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