Recipes 78

Clam Chowder

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  • 3/4 cup butter melted
  • 1 cup flour
  • 1 cup celery finely diced
  • 1 cup onions finely diced
  • 1 cup leeks finely diced
  • 3 cups red potatoes diced if you like a thinner clam chowder use less
  • 3/4 tablespoon ground black pepper
  • 1 1/2 tablespoon salt
  • 3/4 tablespoon whole thyme
  • 6 bay leaves
  • 4 shakes Tabasco sauce
  • 3 cups chicken broth
  • 3/4 cup clam juice
  • 2 quarts half & half
  • 3/4 cup clams chopped see post above for fresh clam instructions you can also use canned clams


  • Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside.
  • In a large pot, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
  • Add all the remaining ingredients EXCEPT the butter/flour mixture, half & half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
  • Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
  • Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.
  • Notes
  • How to Steam Fresh Clams ¼ cup water ½ cup chicken broth 6 cloves garlic, crushed 2-3 pounds fresh clams, cleaned

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