Nana’s Clam Chowder

It was raining today.  RAINING IN JANUARY.  We live in on the Canadian prairies, it’s not supposed to rain in the middle of winter.  All the roads are literal skating rinks right now.  Seriously.  Take me down to the paradise city, G&R.  #WTF.

On top of the ridiculous weather, I have a super sore throat.  Mama don’t got NO TIME for this – NO TIME – because the last few months I’ve been working on something super, super exciting.  It’s been keeping me up late so I likely got run down but I’m about to ninja kick it in the face and in the next week I’ll have a super new launch to share with everyone.  There’s another site and more awesome than you can handle so please stay tuned and remember, sharing is caring.

Tonight, however, I needed some warm soup, hot tea, a bath and snuggly bed so I made Nana’s Clam Chowder for supper.


Ever since the beginning of time, Nana has made the best clam chowder; it’s as epic as her Arizona Lemon Pie.  We always have clam chowder on Christmas Eve with fresh, homemade buns and it’s so filling and tasty #nomnomnom.  I don’t make it often but when I do it’s usually because a) I feel like crap, b) I miss Nana, c) it’s cold out, or d) all of the above.  Tonight was an all-of-the-above kind of night.

Nana’s Clam Chowder
Yield: 6-8 servings

1/2 pound bacon, chopped
1/2 onion, chopped
1 clove garlic, minced
1 can (284g)  baby clams, NOT DRAINED
1 can (184g) crabmeat, DRAINED (optional)
2 stalks celery, diced
2 carrots, sliced in coins
2 large potatoes, peeled or unpeeled, diced
8 cups liquid (I used 6 cups chicken stock and 2 cups milk)

1/4 cup flour
1/2 cup cold water
Salt and Pepper to taste

Get out a dutch oven and preheat it on the stove.  Throw in the bacon, onions, celery and garlic and fry it all until the onions are clear and the bacon is cooked and quasi-crispy.

Add the clams WITH LIQUID and the crabmeat WITHOUT liquid.  Let it simmer on the stove on medium heat for 5-7 minutes.  Add the rest of the vegetables and the remainder of the liquid and bring to a boil.

Shake or whisk flour and water together so it’s not lumpy.  Once chowder is boiling, add the flour/water mixture and stir to thicken.  If it’s not thick enough, add another flour water mixture.  Add the salt and pepper to your taste liking.

Serve it with crackers or FRESH BREAD.  I have the best fresh bread recipe.  It takes at least 4 hours to make but it’s worth every second.  I promise I’ll post it soon, it’s my ace-in-the-hole and I know as soon as you all get it you’ll drop me like a hot ostrich so I’m clutching onto it until you rebel.


Enjoy your evening, I’m off to self-medicate myself and hit the sack.  Until next time, Kim.


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