Best Boston Clam Chowder

Course : Chowders
Serves: 6
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1 pound minced clams -- finely
2 cups water
1/4 pound bacon -- finely minced
1 cup celery -- thinly sliced
1 cup onion -- finely minced
3 cups potato -- small dice, peeled
1 cup carrot -- thinly sliced
2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
5 tablespoons butter
5 tablespoons flour
4 cups milk

Preparation / Directions:

combine clams and 2 cups water in a saucepan, over a medium flame bring to a boil, reduce heat, cover, and simmer for 15 minutes, drain well heat bacon in a large skillet, over a medium-low flame add celery and onions heat and stir until softened and transparent combine potatoes, carrots, remaining 2 cups water, salt, pepper, and thyme in a saucepan, over a medium flame heat to a boil, reduce heat, cover, and simmer until almost tender, drain melt the butter in a saucepot, over a medium flame whisk in the flour, heat and stir until bubbly slowly whisk in the milk add the clams, bacon mixture, and potato mixture-mix well heat and stir, without boiling, until heated through serve hot


Nutritional Information:

400 Calories (kcal); 25g Total Fat; (54% calories from fat); 14g Protein; 31g Carbohydrate; 64mg Cholesterol; 870mg Sodium

2 Kitchen's say:
  (2 3/4 Stars!)
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