"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Our Family & Friends Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Leagan / Grandpa Joe Smith
Added: Tuesday, March 4, 2008


11 tbsps. unsalted butter, divided
3 slices of bacon, finely chopped
2 cups of onion
2 cloves garlic, minced
2 cups medium diced carrots
2 cups medium diced celery
4 cups peeled, medium diced potatoes
1 1/2 tsps. minced fresh thyme
1 tsp salt
1/2 tsp pepper
3 cups clam juice
1/2 cup flour
3 cups milk
1 1/2 fresh or canned chowder clams

Melt 3 tbsps. butter in the bottom of a large pot. Add the chopped bacon and cook over medium-low heat until bacon begins to brown, about 8 to 10 minutes. Add the onions and garlic and cook, about 10 minutes. Add the clam juice, bring to a boil and simmer uncovered, until the vegetables are tender, about 20 minutes.

In a small saucepan, melt the remaining 8 tbsps butter and whisk in the flour. Cook over low heat for 3 minutes, stirring constantly. Whisk a cup of the hot broth in to the butter/flour mixture, then pour this mixture back into the pot. Simmer for a few minutes until the broth is thickened.

Add the milk and clam and heat gently for a few minutes to cook the clams.

Number Of Servings:
Number Of Servings:
8 servings




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