Clam Chowder

This is your classic creamy New England clam chowder at it's finest.

Clam Chowder

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Total Time: 1 hour
Servings: 6


  • strips  bacon, diced
  • tablespoons  butter
  • large  onions, chopped
  • celery sticks, chopped
  • cloves of garlic, minced
  • fresh bay leaves
  • stems fresh thyme
  • potatoes, cleaned and cubed (do not peel)
  • 1 ½  teaspoons  pepper
  • 1 51  ounce  can of minced clams in juice (about 4 cups clam juice)
  • ½  teaspoon  Seafood Bullion (secret ingredient)
  • teaspoons  Worcestershire
  • tablespoons  flour  (more or less to get desired consistency)
  • cups  of half-and-half
  • cups  of whole milk
  • Salt to taste


  • In a large, heavy pot, cook bacon until crisp. Remove bacon, crumble, and set aside, leaving the bacon fat at the bottom of the pan.
  • Add the butter to the pot with the bacon fat. Sauté onions and celery in the bacon fat mixture for about 5 minutes. Add the garlic, bay leaves, thyme, potatoes, and pepper and continue to sauté until vegetables begin to soften.
  • Using a strainer into a medium sized bowl to collect the clam juice, separate the clams from their juice and put clams aside. Stir in the reserved clam juice, seafood bouillon, and worcestershire and bring to a boil. Reduce to medium heat and simmer for about 15 minutes.
  • Add the half-and-half and milk and simmer for about 10 minutes. Add clams. Slowly stir the flour into the pot until you get your desired consistency and simmer for another 10 minutes. Do not allow to boil as this toughens the clams and can burn the milk.
    Serve chowder with crumbled bacon on top.
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