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Clam Chowder (Rachel Ray)


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Rate this recipe 4.5/5 (4 Votes)


  • 2 Tblsp butter
  • 2 slices thick cut bacon, chopped
  • 1 med onion, chopped
  • 2 ribs celery with greens, chopped
  • fresh thyme
  • S and P
  • 2 tsp hot sauce
  • 2 Tblsp flour
  • 1 pt half and half
  • 2 c. chicken stock
  • 1 c. hashbrown-style raw shredded potatoes
  • 2 cans whole baby clams and their juice


Servings 4


Step 1

Melt butter in med sauce pan and add the bacon, celery and thyme. Season with s and p and hot sauce and cook five minutes. Add the flour and cook a minute more.

Add the half-and-half and stock and bring to a bubble, then stir in the potatoes and clams. Bring back to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are cooked and soup has thickened to coat the back of a spoon.

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