Dad's Clam Chowder

This is the best clam chowder in the world. It’s my dad’s specialty and as a kid, I was always so excited when he made it. The story goes that he never liked regular clam chowder because it was thick and gloopy. He was at a restaurant and he had this clam chowder that was unlike anything he’d ever had before, it was light and creamy and the flavors were rich and delicious.

He spent the next 10 years trying to replicate that perfect bowl and finally found something that replicated it. Then he refused to write it down because you just “cook it until it’s done”. Finally, my mother followed him around the kitchen as he made it and wrote out the instructions.

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Ingredients 

• 3 pieces of bacon (chopped)

• 2 stalks of celery (chopped)

• 1 onion (chopped)

• 4 small potatoes (cubed, unskinned)

• 1 tablespoon butter

• 2 cups half and half 

• 1 cup milk mixed with 2 tablespoons flour

• 4-6 cans of clams 

Process 

1. Brown bacon in a heavy soup pan 

2. Pour off grease and remove bacon but leave the goodie

3. Add butter and brown celery, and potato 

4. Add clam juice from the cans and simmer till the potatoes are soft

5. Return bacon and add the clams 

6. Season with salt and pepper 

7. Add half and half and mix

8. Add milk and flour and stir to thicken 

9. Let simmer over low heat 

10. Serve with bread and enjoy   

The crazy thing is it’s not hard to make and every time I make it for a friend they’re always impressed and I can tell them about home and how my dad replicated this amazing meal. Making it always makes me feel at home like I’m hanging out in the kitchen talking to my parents while it simmers. It’s one of my favorite dishes to make and to eat because it makes me feel connected to my family and my home, no matter how far away I am.

Nicholas Allen

Allen Family Group

A group for the Allen family to share our traditions, recipes, stories, and memories.

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