My Grandparents used to head their church clam chowder fund raiser in Binghamton, NY, They used fresh clams as the base of their delicious version. Here in Alabama fresh clams are hard to come by, thus my recipe uses canned cams and bottled clam juice, but it’s still as close to theirs as possible.

4 slices bacon, diced
1/2 cup butter
1 large onion, diced
6 medium potatoes, diced (3 lb.)
8 oz clam juice
2 6 oz cans clams, canned with liquid, minced
1 6 oz can clams, canned with liquid, chopped
2 Tbs dried parsley flakes
1/2 cup all-purpose flour
6 cups 2% low-fat milk
1 cup frozen corn kernels

1. In Dutch oven cook diced bacon till crisp. Add butter and onion, then add potatoes one at a time as you dice them, stirring with each addition. In some cases, not all the potatoes will be added before the drippings are absorbed and the potatoes begin to stick. Microwave the remaining potatoes in a little water until tender, then drain.
2. At this point stir the flour into the pot. Continue stirring a couple of minutes, then add clam juice, including the juice from the cans, but reserve the clams solids till the end. Add the remaining potatoes, parsley, and milk. Simmer, stirring often, about 30 minutes or until all the potatoes are tender.
3. Add the corn and reserved clams and simmer ten minutes more. Adjust seasonings with salt and pepper to taste.

Servings: 10