Clam Chowder

by on February 4, 2018
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Based on a recipe appearing on – Good Morning America


  • 3 slices Applewood Smoked bacon – 1/2 inch pieces
  • 1/4 cup diced fresh fennel
  • 1 medium carrots, peeled and diced
  • 1/4 medium sweet onion, diced
  • 1 large Russet Potatoes, cut into 1/4″ cubes
  • 2 cans smoked clams (3.75 oz. each)
  • 1 TBL Flour
  • 1 tsp corn starch (mix with 1 TBL water)
  • 1 TBL Butter
  • 1 tsp EVOO
  • 1 C Heavy Cream
  • 1/2 C chicken stock
  • 2 large Bay Leaves
  • 2 fresh thyme sprigs
  • Salt/Pepper


  1. Heat a large pot or dutch oven to high heat.
  2. Add the bacon and cook on high heat for about 7 minutes until crispy.
  3. Remove and set on a paper towel or newspaper
  4. Add the fennel, carrots, onions and potatoes to the bacon drippings.
  5. Season with salt and pepper to taste.
  6. Reduce heat to medium and sauté the vegetables on medium heat for 3-4 minutes until they begin to soften.
  7. Add EVOO, butter, and 2 TBL clam juice from the cans to the pot.
  8. Stir to combine it with the bacon drippings and veggies.
  9. Add in the flour and continue to stir until a thick roux is formed.
  10. Whisk in the heavy cream, chicken stock, thyme sprigs and bay leaves. Add just about 1/4 C at a time
  11. Re-season with salt and pepper to taste. Bring to a boil, then reduce to a simmer.
  12. Simmer for 20 minutes.
  13. Stir in the clams and their remaining oil and the corn starch mixture
  14. Simmer for another 10 minutes, stirring occasionally
  15. Remove bay leaves and thyme sprigs before serving.
  16. Top with the cooked bacon.
  17. Serve with crackers or in Sourdough bread bowls.

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