Clam chowder so good a New Englander will love it

With the colder weather creeping up on us – unless, of course, you live in Orlando or Key West or St. Thomas – it’s the perfect time for soup. Last week, I shared recipes for two of our favorites: taco soup and sausage and lentil soup.

Today it’s clam chowder, a rich, creamy, delicious chowder that will keep you warm no matter how cold it gets outside. My chowder recipe is one I adapted after twisting Paula Deen’s recipe for corn chowder.


  • 1 stick of butter
  • 1 small onion diced
  • ½ cup flour
  • 6 slices thick-cut bacon cooked and chopped
  • ¾ pound golden potatoes diced and cooked
  • 4 6.5-ounce cans of chopped clams with the liquid reserved
  • 1 cup water
  • 2 cups half and half
  • Salt and pepper to taste
  • Dried thyme

Chop and cook the bacon, then drain on paper towels. Dice the potatoes and add to a saucepan of water. Cook until fork tender. Drain and set aside. Drain the clams and save the liquid. You should get about 2 cups of liquid. ClamChowder1USE

Melt the butter in a large saucepan. Add the onion and sauté for about two minutes. Add the flour to make a roux. Cook until the roux is slightly browned, stirring frequently. Remove from heat and cool to room temperature.

In the saucepan you used to cook the potatoes (no need to dirty more dishes) add the clam liquid and enough water (probably about a cup) to make three cups of liquid. Bring to a boil. Gradually pour the boiling liquid into the saucepan with the roux, whisking to prevent lumps. Return the pot to heat and bring to a boil.

In a small saucepan, slowly heat the half and half. When warm, stir into the thickened mixture. Then add the clams, potatoes, bacon, salt and pepper. Just before serving, add some dried thyme. He Who Must Be Fed thinks he hates thyme, but he’s wrong. He just won’t give it a chance. Add it to your chowder. It’s delicious.


Enjoy. If you try this, let me know how it turned out for you. Stay warm, my friend.


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