New England Clam Chowder

    How about them clams?

    New England Clam Chowder

    Here's a video that shows you how to make it:

    View this video on YouTube


    Servings: 6-8

    4 slices bacon, about 4 ounces, chopped

    2 cups onion, diced

    1 cup celery, diced

    1 cup carrots, diced

    ⅓ cup all purpose flour

    1 teaspoon black pepper

    1 teaspoon thyme

    4 cans minced clams with juice

    1½ cups chicken stock

    2 potatoes, peeled and cubed

    2 cups heavy cream

    1 bay leaf

    Oyster crackers for garnish


    1. Place a fine mesh strainer over a medium bowl and stain the 4 cans of minced clams, separating the meat from the juices.

    2. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crip. Add onion and sauté until softened and translucent, about 3 to 5 minutes.

    3. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes as to avoid lumps.

    4. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

    5. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

    6. Add in reserved clam meat and cook for an additional 2-4 minutes.

    7. Remove from heat and serve with oyster crackers

    8. Enjoy!