Chef Will Leroux's Clam Chowder

448 calories per 1 cup serving

Yield: 8 servings ( Serving Size: 1 cup )
Community Recipe from


  • 1/2 cup(s) butter
  • 1/2 onion, diced
  • 1 teaspoon(s) minced garlic
  • 2 stalk(s) celery, diced
  • 1 teaspoon(s) dried thyme
  • 1/2 cup(s) flour
  • 8 can(s) 6.5 oz clams, with juice
  • 2 cup(s) cooked diced potatoes
  • 1 quart(s) half-and-half
  • 3 strip(s) bacon, cooked and diced
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • 3 dash(es) Tobasco sauce


  1. 1. Melt butter. Add onion, garlic, celery and thyme. Saute until onions are transparent. Add flour; cook, stirring, 5 minutes
  2. 2. Add clams and clam juice. Cook over medium-low heat 20 to 30 minutes (do not boil).
  3. 3. Add potatoes and half and half; heat on low. Do not boil or cream may break.
  4. 4. Stir in bacon, salt, pepper and Tabasco. Makes 2 quarts.
June 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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