New England Clam Chowder

New England Clam Chowder


  • 1/2  c  butter
  • 6-8  cans chopped clams
  • 4  large cloves of garlic (peeled and chopped)
  • 3  large vadalia onions (peeled and chopped)
  • 6  large potatoes (peeled and cubed)
  • 1/2  gal  half and half cream
  • 1  Tbsp  minced basil
  • 1  tsp  fresh ground pepper
  • 1  Tbsp  salt
  • 2  bottles clam juice


Melt the butter in a dutch oven, add onions, basil, and cloves of garlic and let simmer for 15 minutes. Add salt and pepper, clams, half and half and simmer. Add potatoes and cook 30 minutes on medium to low heat. If you like thicker chowder, add 1/2 cup of corn starch and 1 more bottle of clam juice. Simmer for 1 hour and enjoy!

Paul Jones 3rd

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