Clam Chowder

  • Yield 8 servings

Chef Will Leroux makes batches of this creamy clam chowder to give as gifts during the holidays.

Chef Will Leroux's Clam Chowder
Mark Boughton Photography / styling by Teresa Blackburn


1/2 cup butter
1/2 onion, diced
2 stalks celery, diced
1/2 cup flour
1 teaspoon dried thyme
1 teaspoon minced garlic
8 (6 1/2-ounce) cans clams, with juice
2 cups cooked diced potatoes
1 quart half-and-half
3 slices bacon, cooked until crisp and crumbled
1 teaspoon freshly ground black pepper
3 dashes Tabasco


  1. Melt butter. Add onions, garlic, thyme and celery. Sauté until onions are translucent. Add flour; cook, stirring, 5 minutes.
  2. Add clams and their juice. Cook over medium-low heat 20 to 30 minutes. Do not boil.
  3. Add potatoes and half-and-half. Heat to 170 degrees. Do not boil.
  4. Add bacon, pepper and Tabasco. Makes 2 quarts.

Recipe by Chef Will Leroux, Cannon Beach, Ore.



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