Here There and Everywhere

Expat wanderer

Alison’s Clam Chowder

This is one of the first recipes in my collection. My very best friend from college taught me how to make it and gave me the recipe. You can get all the ingredients in Kuwait, and can buy Kuwaiti clams in the fish markets and at the Sultan Center.

Alison’s Clam Chowder

This is still one of our very favorite soups – especially on a cold winter’s day. Serve with a baguette (French bread, not a diamond!) and a green salad. It’s all you need.

2 strips bacon (beef or turkey bacon in Kuwait)
1 large onion, chopped
2 cans clams and juice (drain the juice, but save it)
2 cups water
4 cups milk
1 large potato

Sautee bacon slowly, so it releases lots of grease. Take out bacon, chop it up, and reserve it.

Sautee onion in bacon grease until soft. Cool, add water and clam juice, and chopped potato. Cook until potato is no longer hard, but not too soft.

Add milk and warm to serving temperature, add canned clams and reserved bacon pieces. Sooooooooo EASY!

February 4, 2007 - Posted by | Cooking, ExPat Life, Friends & Friendship, Kuwait, Recipes, Shopping


  1. Wow that sounds so easy! I didnt know you could find clam juice in Kuwait. Markaz Sultan I assume?

    You reminded me of our days drinking Legal Seafood’s Clam Chowdaah 🙂 We spent years drinking it before a someone finally told us that it has pork in it !

    Comment by 1001 Nights | February 5, 2007 | Reply

  2. Yum (and I don’t even eat clams. or pork.). Seeing this recipe reminds me of having supper at Chantrelle with you, Allison, and Grandma, where you and she … or you and Grandma … two of you, anyway, had cioppino.

    Now I will forever associate her with seafood :-).

    Comment by adiamondinsunlight | February 5, 2007 | Reply

  3. 1001 – Actually, you use the clam juice in the cans of clams – drain it out and use it. I also buy a couple crab, they are really cheap, and get the seafood guy to give me the head and bones of some fish. You boil the crab and fish head and bones, then simmer, and you get a nice seafood-y stock to use in clam chowder, Pacific Northwest bouillabaisse, etc.

    Little Diamond – you can use beef bacon, but you don’t eat beef, either! Hmmm, I don’t know how to make cioppino yet. . . I need to learn!

    Comment by intlxpatr | February 11, 2007 | Reply

  4. Ooops, for the sake of beginning cooks, if you make the seafood stock by simmering the crabs, fish head, bones, etc. you need to STRAIN it, preferably with a fine strainer covered with cheese cloth to filter out any pieces. Cheese cloth is a loosely woven fabric but anything that will strain out pieces will do.

    You can freeze excess stock in small containers, then take out in frozen blocks and store in tightly sealed plastic sack (like zip-lock) so that you can use your containers for other purposes.

    You just pull out a block of seafood stock (like 2 cups worth) when you need it. Easy-peasy.

    Comment by intlxpatr | February 12, 2007 | Reply

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