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clam chowder soup recipes

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Read more about Elease Wigfall, a large, friendly, no-nonsense woman who generously shared her classic old time recipes, and Pawley Island, South Carolina where she cooked until the early 1990's.

Clam Chowder

Recipe by Elease Wigfall

1 dozen clams, in their shells, or canned
2 tablespoons bacon drippings
4 medium potatoes, peeled
3 onions, diced
4 stalks celery, diced
1 large can of whole tomatoes
1 tablespoon sugar
Pepper to taste.

1. Place the clams and 4 cups of water in a large saucepan. Cover and cook over high heat for 10 minutes, or until the clams have opened. Drain, reserving the liquid. Remove the clams from their shells, discarding the shells, and grind with a meat grinder. Set aside.

2. Heat the bacon drippings in a kettle over medium heat. Add the potatoes, onion, celery, tomatoes, sugar and the reserved clam liquid. Stew for about 40 minutes, or until the vegetables are soft.

3. Add the clams and season with freshly ground pepper to taste. Simmer over low heat for 15 to 20 more minutes. Serve with crackers or toast.

Makes approximately eight to ten servings.