Skip to content

Clam Chowder

Clam Chowder

Clam Chowder

Clam Chowder


½ pound bacon, medium dice

1 cup chopped leeks (about 1 pound)

1 cup chopped yellow onions

½ cup chopped celery

1 carrot, peeled and diced

3 bay leaves

1 tablespoon chopped fresh thyme

½ cup flour

1 pound white potatoes, peeled and medium diced

4 cups clam juice

2 cups heavy cream

2 pounds little neck clams, about 24 pieces

2 tablespoons finely chopped parsley

Salt and pepper


In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes.

Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt.

Season the vegetables with salt and pepper.

Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes.

Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer.

Simmer the mixture until the potatoes are fork tender, about 12 minutes.

Add the cream and bring up to simmer.

Add the clams and simmer for 6 minutes.

Stir in the parsley.

Season with salt and pepper if needed.

Leave a Reply

Your email address will not be published. Required fields are marked *