Ila Good’s Cajun Clam Chowder

Contributed by Darin Good, on behalf of the World’s Greatest Mother-in-Law. (I haven’t actually made this, my role is to devotedly slurp it; but as a devoted researcher, I criss-cross California checking all other clam chowders all year long to ensure this is Still the Best, and it definitely is. I live in the SF Bay Area, so I have access to some of the world’s best clam chowders. But none of them have forced me to have four bowls during a Serious Diet. This is Simply The Best, with no question):

2 large cans clams (51 oz – Costco)
3 (or more) jalapeños
1 large onion
2 cloves garlic
1 lb bacon
1 lb smoked ham
3 qts whole milk
1 qt half and half
6 lbs diced potatoes
6 tbsp butter
6 tbsp flour
Salt to taste, if needed
2-3 tbsp Cajun seasoning

Large pot
Cook bacon, drain grease and save
Chop bacon and ham or run through food processor. Mix with onion mixture and set aside.
Peel and dice potatoes to ½ -3/4” size, boil about 15 minutes or until done. Drain and add to onion bacon and ham mixture. Stir in Cajun seasoning.

Add milk and half and half and juice from c lams. Heat to boiling point. DO NOT BOIL. Melt butter, add flour and mix with hot milk mixture to thicken. Add clams until clams are hot.

Good served in hollowed out French bread “mini-loaves.” (Sidenote: this might be good, but if you’re going to have 4 bowls, the bread bowl is going to get leaky.)

Ila’s note: Cajun Magic Seasoning is available in most stores. I have never used Cajun Magic. There are several Cajun seasons on the market. I use:

Ila’s Cajun Seasoning
3 tbsp black paper
2 tbsp red pepper
3 tbsp paprika
1 tbsp white pepper
3 tbsp salt
1 tbsp basil
1 tbsp thyme
½ tbsp oregano
1 tbsp garlic powder