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New England Clam Chowder

New England Clam Chowder

Chef Andrew Wilkinson
Chef Andrew's tried and true recipe of 40 years, both in restaurants and at home. This simply delicious recipe is aromatic, creamy, and emphasizes the deep flavor of the clams - the most important part!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course
Servings 4 people


  • 1 lb. Fresh Minced Clams
  • 4 slices Bacon cut into ¼ inch strips
  • 3 tbsp. Butter
  • 1 cup Onions diced
  • 1 cup Celery diced
  • 1 tbsp. Fresh Garlic chopped
  • ½ tsp. Dried Thyme
  • 3 tbsp. Flour
  • 2 cups Clam broth
  • 2 cups Potatoes peeled and diced in ⅓ inch
  • 2 each Bay Leaves
  • 2 cups Light cream
  • To Taste Hot Sauce, Salt, White and Black pepper


  • In a sauce pot, cook the bacon over medium heat until crisp.
  • Remove the crisp bacon leaving about 2 Tbl of the bacon fat.
  • Add the butter and melt into bacon fat.
  • Add the onions, celery, and garlic. Cook over medium heat until soft, not browned.
  • Stir in the thyme and the flour. Cook over medium heat for 2 minutes, no color.
  • Stir in the clam broth mixing well and bring to a boil.
  • Add the bay leaves.
  • Add the potatoes and continue to simmer until they are soft but al dente.
  • Add splashes of water if soup begins to thicken too much.
  • Just before you are ready to serve the chowder, add the clams and cream and bring back to a boil.
  • Check for seasoning and add salt, white and black pepper, and hot sauce.
  • Chowder Crackers recommended.
Keyword Clams