Return to Content

Clam Chowder III

Yankee Plus Dec 2015


Clam Chowder III
0 votes, 0.00 avg. rating (0% score)
Print Friendly

For a thicker broth, substitute a cup of heavy cream for a cup of the milk.

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


  • 4 slices bacon
  • 1 onion, peeled and chopped
  • 2 stalks celery, chopped
  • 2 potatoes, peeled and chopped
  • 1/2 teaspoon chopped thyme
  • 1 cup clam stock
  • 3 tablespoons flour
  • 3 cups milk
  • 1 cup minced clams


Fry bacon in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onion and celery in fat. Add potatoes, thyme, and clam stock. Simmer partially covered, 15 minutes or until potatoes are barely tender. Blend flour and milk and pour into kettle. Stir until blended. Add clams and heat thoroughly. Do not boil. Garnish with reserved bacon, crumbled.

Updated Tuesday, September 18th, 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