Creamy New England Clam Chowder

Oxmoor House
8 (1-cup) servings.


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6 slices bacon
2 small onions, halved and thinly sliced
1 cup sliced celery
2 cloves garlic, minced
2 (6 1/2-ounce) cans minced clams, undrained
3 cups peeled, diced red potato
1 (8-ounce) bottle clam juice
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon dried whole thyme
1/4 teaspoon ground pepper
1/4 teaspoon hot sauce
2 tablespoons chopped fresh parsley


Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Crumble bacon, and set aside. Saute onion, celery, and garlic in reserved bacon drippings until tender.

Drain clams, reserving liquid; set clams aside. Add reserved clam liquid, potato, and bottled clam juice to vegetable mixture; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender. Remove from pan, and let cool slightly.

Add butter to pan; add flour, and stir until smooth. Cook over medium heat, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato mixture to white sauce in pan. Cook 5 minutes, stirring frequently. Stir in reserved clams, salt, thyme, pepper, and hot sauce; cook 1 minute. Ladle into individual serving bowls; top with crumbled bacon, and sprinkle with chopped parsley.

Created date

August 2009

Nutritional Information

Calories 303
Caloriesfromfat 59 %
Fat 19.7 g
Satfat 10.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.2 g
Carbohydrate 21.7 g
Fiber 0.0 g
Cholesterol 64 mg
Iron 0.0 mg
Sodium 635 mg
Calcium 0.0 mg