"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Yellowstone Clam Chowder Recipe

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This recipe for Yellowstone Clam Chowder, by , is from "Grinnin' in the Kitchen", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stacey Hammer Love


4 slices Bacon, chopped
1/4 cup Butter
4 Russet Potatoes, peeled and diced
1 large Onion, diced
2 cups minced Celery
1/4 cup minced Green Pepper
Salt & Pepper to taste
Water or Chicken Broth
1/2 cup cornmeal

When ready to serve, add:
3 cans chopped Clams with juice
1 tsp. Cayenne
Half & Half to desired richness and thickness (about 1 quart)
More Butter? I think we did for richer taste!

In large stock pot, cook bacon until almost crisp, then remove from pot to save for later.

Saute potatoes, onion, celery & peppers in butter and remaining bacon grease until tender. Add enough water or chicken broth to cover veggies completely. Mix cornmeal with enough cold water so it will not be lumpy and add to soup.

Simmer one hour. Be sure to stir every once and awhile. You may need to add a little more liquid from time to time to keep from scorching.

When ready to serve, add remaining ingredients.

Serve with lots of good sourdough bread and butter!

Personal Notes:
Personal Notes:
This was created by mom & me for Christmas Dinner 1992 while we were living in Yellowstone National Park.




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