Saturday, February 25, 2012

February 25 is National Clam Chowder Day!

I know you’ll really enjoy this one:


  • 4 strips bacon, diced small
  • 1 medium onion, diced small
  • 1 stalk celery, diced small
  • 2 large white potatoes, diced small
  • 1 tsp dried thyme leaves
  • 2 cans chopped clams, juice reserved
  • 1 bottle clam juice
  • 1 Tbsp flour
  • 1 Cup milk
  • 1/2 cup heavy cream
  • 1 Tbsp fresh flat leaf parsley, minced


  1. Cook bacon piece in large stock pot until well browned
  2. Add onion and cook until translucent
  3. Add celery and dried thyme leaves
  4. Add juice from both cans of clams (not the clams, just the juice) plus bottle of clam juice
  5. Add potatoes and cook until tender. About 20 minutes.
  6. Add clams
  7. Mix 1 Tbsp flour into cold milk, then pour into stock pot. Stir well
  8. Bring to a simmer, stirring often
  9. Add cream and reduce heat to a slow simmer
  10. Garnish with fresh minced parsley to serve

Makes 6 servings.


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