Prep 20 mins
Cook 30 mins
This is great when it's cold and blustery outside. Serve with some hot crusty rolls and you have a winning combination.
- 2 (10 ounce) cans baby clams
- 2 (6 ounce) cansof chopped clams
- 3 large baking potatoes
- 1 large yellow onion
- 8 slices of thick cut bacon
- 1⁄2 cup chopped celery
- 1 teaspoon of minced garlic
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups 2% low-fat milk
- 2 cups half-and-half cream
- 2 teaspoons Worcestershire sauce
- 3 teaspoons salt
- 2 teaspoons fresh ground pepper
- 1⁄8 teaspoon cayenne pepper
- Peel and chop the raw potatoes into small cubes.
- Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
- Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
- Chop the onion into small pieces.
- Cut the bacon into ½ inch pieces, cook until crisp in a large skillet.
- Remove bacon pieces and set aside.
- Drain all but 2 tablespoons of bacon grease.
- Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
- Sauté until the onions are soft.
- Open the cans of clams.
- Drain the liquids into a small container.
- Add ½ of the clam juice to the skillet with the onions, celery, and garlic.
- Set the clams and remainder of clam juice aside.
- Simmer for 5 minutes.
- When the potatoes are done, drain the potatoes and return to the Dutch oven.
- Add the onion/celery mixture.
- Stir just enough to mix, not mash.
- In a large sauce pan, melt the butter and add the flour, making a roux.
- Add the half and half cream and the 2% milk.
- Cook on medium heat until thickened, stirring constantly with a whisk.
- Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
- Pour the thickened sauce into the Dutch oven with the potatoes and onions.
- Add the clams and bacon pieces.
- Stir to mix.
- Cook over medium heat until heated through.
- If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
- Spoon into serving bowls, garnish with paprika and parsley, and enjoy.
This clam chowder sure hit the spot. I followed the recipe exactly as written, except I added a can of corn. Wonderfully thick, lots of clams and very rich. What is not to like about this soup? Thanks Steve for sharing this really great chowder recipe. This will be my one and only.
I chose this recipe out of the many posted because some others omit celery - which I think is essential in any soup - and I was intrigued by the two kinds of clams and the addition of Worcestershire and cayenne. Both give a nice little kick at the back of the throat without overpowering. A good amount of clams - which is great. I added just slightly more flour because I want chowder to be fairly thick, and only used 2 tsp. of salt - plenty in my opinion. Delicious! Wouldn't change anything.
Really delicious clam chowder. The only thing that I did different was use 6 cans of chopped clams and added 1/2 cup of chopped carrots.. I have never added worcestershire sauce to clam chowder and it was a nice addition. I will make this again!