Welcome to Riches to Rags by Dori. This is a place where I share a little bit of everything. My experiences, the good the bad and the ugly. Life isn't easy but worth living and my hope is that we can get through it together.

Sunday, December 9, 2012

New England Clam Chowder...


New England Clam Chowder

Today was the perfect day for soup. It was 4 degrees and with temperatures like that you just need soup. I was in the mood for Clam Chowder so I whipped up this recipe and the Hubby LOVED IT! He came back three times for more. I love when that happens.
Excellent reviews on this recipes which is why I wanted to try it and it tastes wonderful!
 You can cut the recipe in half for a smaller serving of 2-4.

This really is delicious and I can't wait to eat the leftovers tomorrow for lunch.

Ingredients4 (6.5-ounce) cans minced clams
2 (8-ounce) bottle clam juice
Water , if necessary

1/2 stick of butter
4 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
1 onion , chopped fine
2 t. minced garlic
2 tablespoon unbleached all-purpose flour
4 large red potatoes , scrubbed and cut into 1/2-inch pieces
1 large bay leaf
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1 1/2 cups heavy cream
1 tablespoon minced fresh parsley leaves

1) Drain clams, save the juice. Add the bottled clam juice to the clam juice until it measures 2-1/2 cups (if short, add enough water to make up difference).
2) Cook bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. Add in onion and cook until onion has softened and bacon is crisp, about 5 minutes.
3) Stir in the minced garlic and cook 30 seconds. Stir in flour and mix for about 1 minute and add the butter. Slowly whisk in clam broth. Stir in potatoes, add bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.
4) Stir in clams,  heavy cream, and parsley. Return to a simmer briefly, then remove from heat. Discard bay leaf, and season with salt and pepper to taste. 

I topped mine with cheese, parsley and oyster crackers. Serve with bread and butter.

Recipe adapted from One Perfect Bite.


Thanks for stopping by!



  1. Yumm - love clam chowder!! Love it when we go to the US and get the little packet of oyster crackers, we don't have them in Canada!

  2. Jill, if you message me your address I will send you some!

  3. Dori, I was intrigued by the homepage of your blog and came here for your Clam Chowder recipe. I scoured MANY chowder recipes to find the one I finally feel is the best. It's from Chef Dave Lieberman of Food Network. Simple, delicious! When I compared yours, his, and Mary's of OPB, I found it was only a matter of measurements. However both you and Mary do the bacon step..... what's not to love about that???? Dave doesn't add it, so since I am stocked with EVERY ingredient you call for, I will be making this tomorrow when my new Cuisinart soup pot comes in from my trutsy Amazon. Your recipe also makes more which pleases me as well. And when I see you served it with bread and butter.......well you swiftly ingratiated your way into my life! BTW Dori, what do you do with the saved clam juice from the don't just add it to your recipe?????

  4. BTW Dori......don't you also believe that gastronomic creations look so good depending upon the cookware/dinnerware you choose? The Cuisinart soup pot I mention above does that for me. In fact, I cannot make your chowder until my Amazon order comes in.....supposed to be today. I have a Le Cruset, Mario Batali, Calphalon, and other pots as well, but this new one is just perfect for not too large soups/chowders so I can't wait..........and for your chowder as well! Just got a deal @ one of my grocery stores too ------ Snow's clams [chopped, whole, or minced] for $1.00/can! Better believe I stocked that pantry. Well you said it gets lonely without opened Pandora's box with me sista! Merry Christmas!

  5. OOPS!!!!! Sorry Dori, I just reread the directions and indeed you did say to combine canned + bottled bad!


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