• 3 oz. bacon, finely diced

  • 1 ½ cups yellow onion, finely diced
  • ¾ cup celery, finely diced
  • 2 tsp thyme leaves, fresh
  • ¼ cup AP flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1 (6.5 ounce) can clams, drained, juice reserved or 2 dozen fresh clams, cooked, meat removed and liquid reserved
  • TT sea salt, ground coriander and pepper
  • Chopped fresh parsley, for garnish


In a heavy-bottomed saucepot, render the bacon until just crisp; remove and save bacon for another use; sweat the onion and celery in the bacon fat until tender; add the thyme and  flour; continue cooking 3 minutes, stirring often; add milk and cream; bring to a simmer; cook for 5 minutes. Meanwhile heat the clams/juice in another pot; add to chowder base and adjust seasonings with; season with salt, coriander and pepper.  Garnish with parsley.


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