Creamy New England Style Clam Chowder


3 8-ounce bottles clam juice

1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter

3 slices bacon, finely chopped

2 cups chopped onions

1 1/4 cups chopped celery with leaves (about 2 large stalks)

4 garlic cloves, chopped

2 bay leaves

1/4 cup all purpose flour

7-6 1/2-ounce cans chopped clams, drained, juices reserved *Costco also sells 51 oz cans, which work beautifully for this recipe

1 1/4 cups half and half

2 teaspoon hot pepper sauce

1/4 cup parsley, finely chopped

1-2 tablespoons dill, dried

1 tsp pepper, finely ground, adjust to taste

1/2 teaspoon salt, adjust to taste


Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). 

Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half, parsley, dill, salt and pepper and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. Refrigerate uncovered until cold, then cover and keep refrigerated. Chowder will taste even better the next day. Enjoy!

* If using the Costco sized cans, measure out the clam juice that the clams come in and adjust the amount of bottled clam juice you would use.

Recipe adapted from: