New England Clam Chowder

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“This is a rich and creamy chowder; I use quahogs for their rich flavor. Often I'll make a big batch and freeze some for later.”
1hr 30mins

Ingredients Nutrition


  1. Place clams in a large pot with enough cold water to cover them, add the baking powder and stir well. Let stand for 30 minutes. Drain and rinse under cold running water.
  2. In a small frying pan cook bacon until crisp and drain well, reserving 1 Tbs of fat.
  3. Return clams to the pot and add the parsley sprigs, bay leaf, quartered onion and 1 cup of water. Cover and bring to a boil over high heat. Reduce heat to med. high and cook unil the clams begin to open, about 3 minutes Continue to cook, uncovering the pot as needed to remove clams as soon as they open slightly; do not over cook.
  4. When cool enough to handle pry open shells and remove the clams over the pot to catch all the juices. Discard any that do not open. Coarsely chop the clams in a bowl, cover and set aside. Strain the broth and reserve.
  5. In a large sauce pan, add the bacon fat, 1 Tbs. of butter. Add the chopped onion and cook for 1 minute. Add the garlic, celery and pepper and cook until the vegetables are soft but not browned, about 5 minutes. Add the potatoes and the reserved clam broth and bring to a boil. Reduce heat to med. low and cover and cook until potatoes are tender, about 15 minutes.
  6. In a med. sauce pan, scald the milk and cream, about 5 minutes.
  7. In a small bowl, mix the remaining 1 Tbs. of butter with the flour until smooth. Whisk this into the chowder, 1 teaspoons at a time until no raw flour taste remains, about 2 minutes. Add the hot milk and cream and the hot pepper sauce, Worcestershire sauce, thyme and salt and pepper to taste.
  8. Stir in the clams and cook until heated through, about 1 minute. Serve immediately and enjoy.

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