Clam Chowder (Fort Frontenac Officers’ Mess)


Good thick chowder which is easy to make. Great on New Years Day  This recipe serves 12


  • 1/2 cup cubed salt pork or back bacon
  • 1 large onion, chopped Onions, raw
  • 1 quart boiling water Water, municipal
  • 1 cup diced celery Celery, raw
  • 6 med/large potatoes
  • 2 tsp salt Salt, table
  • 1/2 tsp pepper Spices, pepper, black
  • 2 cups milk (Homo best)
  • 2 tins 12 oz clams
  • 2 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 Tbs fat Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • pinch thyme to taste


Step 1

Fry salt pork or bacon (not scorched) and add onion cooked to light yellow, add water and celery. Simmer for 15 mins. Add potatoes and seasonings, cooking til potatoes are tender About 10 mins.Add milk and clams, then heat through to scalding but NOT boiling. Mix flour and fat and add to mixture. Continue heating 4-5 mins stirring occasionally to keep smooth.Serve Hot


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