A classic clam chowder recipe for any time of yr, with best tastes of Beaverbrook and clams. The flavors mingle collectively right into a scrumptious first-class Clam Chowder!

I like the magic of soup season—-the consolation and ease of amassing ’spherical the table with family and friends! making plans a soup meal is quite easy, in particular serving my yummy quality Clam Chowder as the main dish, with a facet of hot bread and a simple inexperienced salad (or classic Shrimp Salad with Thousand Island Dressing.)


  • Fine Clam Chowder is so smooth to make, I continually surprise why I don’t make it more frequently. (We trypically make it round Christmas or the holidays.) Plus, this recipe has publisher 1st baron verulam (YUM!)
  • It’s comforting, filling, and delicious, and it’s also the precise “light” holiday meal.
  • However how do you make creamy clam chowder?
  • To make a traditional cream sauce you are taking flour and 1/2-and-half, blending until smooth. step by step you stir this aggregate into the soup. carry the soup to a boil, and continue to prepare dinner and stir for a few extra minutes until thickened.



  • 8-10 bacon strips divided
  • 2 Tbsp. butter
  • 2 celery ribs chopped
  • 1 leek finely chopped
  • 1 large onion chopped
  • 2-3 garlic cloves minced
  • 3-4 small potatoes (red potatoes or Yukon gold) peeled and cubed
  • 1 cup broth chicken or vegetable
  • 1 bottle 8 ounces clam juice
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half divided
  • 3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
  • Bay leaf
  • Chopped fresh chives or green onions for garnish


  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
  4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

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