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Ingredients

  • 1/2 cup butter
  • 1/2 onion, diced
  • 2 stalks celery, diced
  • 1/2 cup flour
  • 1 teaspoon dried thyme
  • 1 teaspoon minced garlic
  • 8 (6 1/2-ounce) cans clams, with juice
  • 2 cups cooked diced potatoes
  • 1 quart half-and-half
  • 3 slices bacon, cooked until crisp and crumbled
  • 1 teaspoon freshly ground black pepper
  • 3 dashes Tabasco

Instructions

  1. Melt butter. Add onions, garlic, thyme and celery. Sauté until onions are translucent. Add flour; cook, stirring, 5 minutes.
  2. Add clams and their juice. Cook over medium-low heat 20 to 30 minutes. Do not boil.
  3. Add potatoes and half-and-half. Heat to 170 degrees. Do not boil.
  4. Add bacon, pepper and Tabasco. Makes 2 quarts.
Recipe by Chef Will Leroux, Cannon Beach, Ore.

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The recipe was originally published as Clam Chowder on Relish.com

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