Clam Chowder

Chef Will Leroux's Clam Chowder
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 380
  • Fat 27g
  • Cholesterol 105mg
  • Sodium 1260mg
  • Carbohydrate 21g
  • Fiber 1g
  • Sugars 2g
  • Protein 17g