“A thick, hearty, and satisfying New England-style clam chowder that has been especially well-received by all who have tried a creamy & delicious bowlful. I prepare it using clams from the can and bottled clam juice, which are what's available here in landlocked Utah.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain clams, reserving liquid; spread clams out on cutting board; remove and discard anything that looks questionable; set clams aside.
  2. In a medium saucepan, pour drained liquid from clams and bottled clam juice over potatoes; add 1-2 tablespoons of water if needed so that potatoes are barely covered with liquid; boil gently 5-6 minutes until potatoes are tender; set aside without draining.
  3. In a heavy stockpot, saute onion and celery in bacon fat for 2-3 minutes over medium-high heat; add butter and melt; whisk in flour and cook for 1-2 minutes until bubbly; gradually whisk in half and half; cook, stirring frequently, until bubbly and thick.
  4. Add clams, potatoes, and the clam juice they cooked in to the pot; heat through; season and serve.

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