O’Shea’s Famous Clam Chowder

  • Yield 6 servings

This recipe was served at O'Shea's restaurant for over 22 years. It was customers' all-time favorite soup.


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