Total Time
40mins
Prep 5 mins
Cook 35 mins

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.

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.
Most Helpful

This is a great clam chowder. It's full of flavor and has a great texture. I like that little bit of sugar in there. Thanx for posting; I'll make this again.

*Parsley* September 16, 2006

Really great clam chowder soup Deb! I doubled the recipe and gave to my DS as a take home meal, this is a wonderful full-flavor rich soup. thanks so much Deb, my DS loved it!...Kitten:)

Kittencal@recipezazz May 21, 2006