You are here: Home » Recipes » Clam Chowder Clam Chowder Recipe by Chef Will Leroux Yield 8 servings Chef Will Leroux makes batches of this creamy clam chowder to give as gifts during the holidays. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1/2 cup butter1/2 onion, diced2 stalks celery, diced1/2 cup flour1 teaspoon dried thyme1 teaspoon minced garlic8 (6 1/2-ounce) cans clams, with juice2 cups cooked diced potatoes1 quart half-and-half3 slices bacon, cooked until crisp and crumbled1 teaspoon freshly ground black pepper3 dashes Tabasco Instructions Melt butter. Add onions, garlic, thyme and celery. Sauté until onions are translucent. Add flour; cook, stirring, 5 minutes. Add clams and their juice. Cook over medium-low heat 20 to 30 minutes. Do not boil. Add potatoes and half-and-half. Heat to 170 degrees. Do not boil. Add bacon, pepper and Tabasco. Makes 2 quarts. Recipe by Chef Will Leroux, Cannon Beach, Ore.