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Cheryl Wixson's Maine Clam Chowder


Cheryl Wixson
For a festive repast, enjoy this hearty chowder for lunch or supper with popovers and Maine applesauce


  • cup chopped clams 3 - 6.5 ounce cans
  • 2 tablespoons bacon fat
  • 2 tablespoons butter
  • cup chopped onion
  • 2 cups cubed and peeled potatoes about 2 medium
  • 1 cup clam juice
  • 3 cups rich milk combination of milk & cream
  • 2 teaspoon teaspoons chopped fresh thyme or scant ½ teaspoon dried thyme
  • 2 bay leaves
  • ¼ teaspoon freshly ground pepper


  • In a heavy soup pot over medium heat, melt the bacon fat and butter. Add the chopped onion and sauté until transparent.
  • Add the cubed potatoes, bay leaves, and clam juice, simmer, covered, until the potatoes are just fork tender.
    Clam Chowder Ingredients
  • Stir in the clams and season to taste with the thyme.
  • Add the milk and cream. Bring just to a simmer and season to taste with sea salt and fresh pepper.
    Maine Clam Chowder
  • If desired, puree about 2 cups of soup in the blender to thicken. For best flavor, allow chowder to set overnight (in refrigerator) and reheat gently.


Nutritional analysis per serving: 326 calories, 21 grams protein, 18 grams carbohydrates, 19 grams fat, 140 mg. sodium, 1 gram fiber. Makes 8 servings.
*Hen Clams, also known as Surf Clams, or “Chowdah Clams” are the variety most often used in a good Maine, old-time chowder. Here at Rabbit Hill, 2 pounds hen clams with the bellies removed and put thru meat grinder on coarse blade will yield about 20 ounces of chopped clams.