Marion's New England Clam Chowder

Marion's New England Clam Chowder

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (3 lb. 3 oz) chopped clams

  • 4

    cups, diced potatoes

  • 6

    slices bacon, diced

  • cups, finely chopped onions

  • 4

    Tablespoon's flour

  • 1

    quart milk (whole)

  • 2

    cups half and half

  • 3

    Tablespoons butter

  • teaspoon salt

  • ¾

    teaspoon cracked black peper

  • 1

    teaspoon dried thyme leaves

  • butter, parsley, garnish if desired


Drain clam's; reserve liquid(about 3 1/2 cups, ser aside. Cook potatoes in enouth boiling water to cover and cook briskly until barely tender- do not overcook. Drain potatoes, reserving 1/2 cup of the cooking liquid. Saute bacon over low heat in a heavy saucepan until brown and crisp, remove bacon and ser aside for latr use. Add onions to pan and saute in hot fat until soft and translucent but not brown. Stir in flour; blending well. Stir in clam liquid and the reserved 1/3 cup potato liquid and stirring constantly, bring to a boil. Stir in clams and bacon bits. Reduce heat to low; cover and simmer for 10 min. Stir in drained potatoes and continue to simmer, covered for 5 min. longer. (potatoes should be tender) Meanwhile in a seperate saucepan, heat milk and half and half over moderate heat until small bubbles appear around edge of pan. Pour hot milk and cream into simmering clam mixture. Stir in the 3 T. butter, salt, pepper and thyme. Taste for seasonings. Let set for about and hour to allow chowder to ripen. Reheat briefly before serving, do not boil. Ladle chowder in bowl and place a tesspoon butter atop each serving and a sprinkle of parsley.


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