Clam Chowder / Stew

Recipe by Derf2440
READY IN: 50mins
SERVES: 10-12




  • Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
  • Add onion to pot, saute until softened, then add potatoes and chicken stock.
  • Season with salt and cayenne, cover and cook for 15 minutes.
  • In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
  • Cook for 1 minute, then add cream and milk while whisking.
  • Cook over low heat until thickened.
  • Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
  • Add Worcestershire and bacon.
  • Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
  • Stir and gently cook over moderate heat until heated through.
  • Transfer to soup tureen and garnish with parsley and paprika if using.