New England  Clam Chowder

New England  Clam Chowder


Chocolate  Cream

Bacon Celery Onion Butter All-Purpose Flour Clam Juice Russett Potatoes Salt and Pepper Milk and Cream Bay Leaf  Fresh Thyme Minced Clams

Clam Chowder



4 servings

30 min

Cook the bacon in a large pot over medium heat, until crisp. Remove the bacon from the pot with a slotted spoon, allowing it to drain on paper towels.

Step 1

Cook the celery and onions in the bacon fat until translucent and tender.

Step 2

Add the butter and let it melt. Sprinkle the flour over the vegetables and stir it in until a thick paste forms.

Step 3

Step 4

Stir in the clam juice. (As it cooks, it should form a very thick liquid.)

Step 5

Stir in the potatoes, salt, and pepper. Add the milk and cream, a little at a time, stirring to prevent lumps. Add bay leaf and thyme.

Step 6

Stir in the clams in their juice, ladle the soup into bowls, and garnish.

New England Clam Chowder

New England Clam Chowder

Hi! I'm Allie!

When I find myself with a few free moments, I head straight for my kitchen!  I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!