New England Clam Chowder

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  • 6 slices thick-cut bacon, chopped
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 medium carrots, chopped
  • 3 cups bottled clam juice
  • 1 pound Yukon Gold potatoes, diced
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 cups heavy cream or half-and-half
  • 3 tablespoons flour
  • Salt and freshly ground black pepper to taste
  • Tabasco sauce to taste
  • 1 tablespoon Worcestershire sauce
  • 3 (6.5 ounce) cans chopped clams, juices reserved


Heat a large soup pot over medium-high heat.
Add bacon and cook until well-browned and fat is rendered.
Add onion and sauté until tender.
Add celery and carrots and sauté for 3 minutes or until slightly tender.
Add clam juice plus reserved juice from chopped clams.
Add potatoes, thyme and bay leaf. Simmer until potatoes are tender, 10-15 minutes.
Mix together flour, cream, salt and pepper, Tabasco and Worcestershire.
Add to potato mixture and simmer until thickened.
Add clams and heat through.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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