O’Shea’s Famous Clam Chowder

  • Yield: 6 servings


5slices bacon, diced
2stalks celery, chopped
1medium onion, diced
2tablespoons flour
1tablespoon butter
1can (6.5 ounce) clams
1 (8 ounce) bottle of clam juice
4medium potatoes, boiled and diced
1 to 2dash salt and pepper to taste
1/4teaspoon thyme
3/4pint half-and-half


  1. Cook bacon in a large pot; then cook celery and onion in bacon fat until softened, drain bacon fat.
  2. Mix flour and butter with a whisk in a small saucepan to make a roux (like a paste), cook for 5 minutes.
  3. Add roux, clams, clam juice, potatoes, salt, pepper and thyme to bacon, celery and onion. Let cook for about 15 minutes on medium heat.
  4. Warm half-and-half first, then add to pot. If mixture starts to separate, add a little more half-and-half at the last minute.

Recipe reprinted with permission from Julie Hoffman, College Cooking with Julie (Julie Hoffman, 2009)

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