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Clam Chowder

Clam Chowder

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

Serves: 8 Save

Ingredients (12)

  • ½ cup Butter
  • ½ Onion
  • 2 Celery Stalks
  • ½ cup All Purpose Flour
  • 1 tsp Dried Thyme
  • 1 tsp Garlic, Minced
  • 52 oz Clams, Canned
  • 2 cup Potatoes, Diced
  • 1 qrt Half and Half
  • 3 Bacon Strips
  • 1 tsp Black Pepper, Freshly Ground
  • ¾ tsp Tabasco Sauce
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Directions

  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.