Return to Content

Clam Chowder

Nov/Dec 2015


by in Jan 2008
Clam Chowder
4 votes, 3.75 avg. rating (75% score)
Print Friendly

Total Time: 40

You can't have a story about New England soups without mentioning clam chowder. Everyone has his or her own version, and I think I've tasted them all.I hope you like mine -- it's lighter and more elegant than the glunky chowders of my childhood (sorry, Mom), yet comfortably filling nonetheless.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 7 pounds cherrystone clams, scrubbed and rinsed
  • 3 cups water
  • 4 strips bacon, finely chopped
  • 1 medium Spanish onion, diced small
  • 2 tablespoons flour
  • 3 large red potatoes, cut into 1/2-inch dice
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 1 cup heavy cream


In a large soup pot over high heat, add clams to 3 cups water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.

Clean your soup pot; then over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons of bacon fat. Add diced onion to the pot and sauté until translucent.

Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.

Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to the pot. Stir in parsley and cream and cook just long enough to heat clams through, about 3 minutes.

Updated Monday, December 17th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111