New England Clam Chowder

By Marge Perry & David Bonom
Creamy, rich and chunky clam chowder made the good old fashioned way with fresh clams, potatoes, and a hint of bacon.
  • Cuisine: American
  • Course: Lunch


  • All Purpose Flour
  • bacon
  • Bay leaves
  • carrots
  • Celery
  • cherry stone clams in their shells
  • chopped into 1/2 inch pieces
  • clam juice
  • Fresh parsley
  • fresh thyme
  • heavy cream
  • oyster crackers
  • red potatoes
  • Water


  1. Combine the clams, 1 cup of the onion, celery, carrots, thyme, bay leaves, clam juice and water in a large pot. Cover pot
  2. Wipe out the pot and return to the stove over medium heat. Add the bacon and cook, stirring occasionally, until starting to crisp, about 10 minutes. Reduce heat to medium-low and add the remaining 2 cups of onion