White Clam Chili

White Clam Chili


  • 3/4  pound(s)  thick sliced bacon
  • 4  cloves garlic
  • 3  cans black eyed peas
  • 3  cans minced clams or 2 minced and 1 can whole baby clams
  • 1  bottle clam juice
  • 8  medium red potatoes
  • 2  c  fresh chopped Cilantro
  • 1/4-1/2  c  heavy cream
  • 2  chicken bullion cubes
  • 2  c  chopped fresh Cilantro


Start by chopping bacon into small pieces and then sautéing in the bottom of a 4 to 6 quart pot. When bacon is almost done, add the minced garlic and sauté it along with the bacon. When the bacon and garlic are done, add the clam juice, bullion cubes, and black eyed peas (rinsed) and enough water to cover the peas and the potatoes which will be added later (don't add too much water at this point it can be adjusted later). Allow continued simmering for 20 min. Then add Cilantro and the potatoes that have been cut in 3/4 in. pieces. When potatoes are almost done, add clams and continue to simmer 10 to 15 min., then add heavy cream and salt and pepper to taste.

Donna and Arthur Christensen - Warwick, NY

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