Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 8 cups

Ingredients
Ingredients
3 slices bacon

1/4 cup butter

1 small onion, peeled and diced

3 stalks celery, thinly sliced

2 carrots, peeled and diced

2 (6.5 oz.) cans chopped clams, undrained

2 bay leaves

1 pound potatoes, peeled and diced

2 cups heavy cream

2 cups milk

1 tablespoon cornstarch

1 tablespoon flour

1/4 cup water

Salt and freshly ground black pepper

RATE THIS RECIPE

Based on 11 ratings

Preparation Method

  1. In a large sauce pan on Wolf gas range over medium heat, cook bacon.
  2. Remove bacon from pan and coarsely chop.
  3. Set aside.
  4. To the pan add butter and heat until melted.
  5. Add onions, celery, and carrots and sauté until vegetables are soft, about 8 minutes.
  6. Add clams with the juices, bay leaves and potatoes and bring to a simmer.
  7. Simmer until the potatoes are soft.
  8. Add cream and milk and bring to a simmer, stirring constantly.
  9. Meanwhile, mix the cornstarch, flour and the water in a small bowl.
  10. Whisk this into the simmering chowder.
  11. Add bacon and season with salt and pepper if desired.

; ; ;