Today's Case:
Bill Martin's Clam Chowder
Subject: Re: Bill Martin's Clam Chowder
From: Linda
To: Phaedrus
Date: 3/10/2026, 9:01 AM
On 3/9/2026 7:37 PM, linda wrote:
Found this finally. Dug it out of the Fort Worth Library. From a 2009 paper.
READER RECIPE SWAP
*A Saginaw reader comes through with an old Star-Telegram clipping.
Winter is always a good time for a warming bowl of chowder, so we were glad to get a
letter from Brenda Hockaday of Saginaw, answering a reader's request for the chowder
served at the old Bill Martin's restaurants.
Hockaday sent a copy of a recipe she clipped years ago from the Ed Brice column in the
Star-Telegram.
Here's our adapted version.
Bill Martin's First Edition chowder base
Yields about 3 quarts
2 tablespoons (1/4 stick) butter or margarine
1 1/2 cups finely chopped onion
3 cups chopped cooked clams
3 cups clam juice
1/4 cup chopped parsley
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon Accent seasoning
3 or 4 medium baking potatoes, diced
1 teaspoon Tabasco sauce
1. Heat butter in a large saucepan and saute onions until softened. Add clams, clam juice,
parsley, pepper, salt and Accent and bring to a simmer. Add diced potatoes and simmer
until tender (add water if mixture seems too thick). Stir in Tabasco.
2. Base can be used immediately to make chowder or frozen until needed. To make chowder,
add one part half-and-half to two parts chowder base; heat over low heat until well blended.
Nutritional information per 1-cup chowder (one part half-and-half to two parts base):
208 calories, 12 grams fat, 14 grams carbohydrates, 10 grams protein, 55 milligrams cholesterol,
405 milligrams sodium, 1 gram dietary fiber, 54 percent of calories from fat.
Hi Linda,
Great! Thanks for sending this!
Phaed
