Brian's New England Clam Chowder

Recipe by Tugar357
READY IN: 50mins




  • Add 1/4 of butter to stock pot and brown the bacon in the bottom.
  • Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
  • Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
  • Add the clams and the cream.
  • Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
  • I like a few fresh pieces of tomato on mine at the last second.
  • Serve with oyster crackers or saltines.