Clam Chowder Recipe

Clam Chowder Recipe

All of our seasonings can be used to make a tasty veggie dip. Try out our Gresham and Myers Vegetable Seasoning for our favorite version!


  • 8 oz Thick Cut Bacon, diced

  • 1 Small Onion, diced

  •  1 ½  lbs of Clams, canned

  • 3 Ribs Celery, diced

  •  ¼  Cup Butter

  • 1 ½ lb Potatoes, diced

  •  ¼  Cup flour

  • 2 Tablespoons Gresham and Myers Cajun Seasoning

  •  2 Cups Heavy Cream                          


  1. In a large pan, combine potatoes, clam juice and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.
  2. Cook Bacon over medium heat until crisp. Remove bacon from pan and drain all but 1 TBS of drippings.
  3. Add onion and celery and cook until softened. Add Butter.
  4. When melted add flour and cook until slightly browned.
  5. Stir vegetable mixture into potatoes and add clams. When chowder is thickened add Cream and G&M Cajun Seasoning. Heat until clams are warmed through.