How to make it

  • In a heavy-bottomed, dutch oven or soup kettle, sauté bacon, butter, onion, garlic and the house spice blend over low heat. Do not allow to brown.
  • Drain clams and set aside, reserving the juice. Should be 1 cup.
  • Slowly stir the flour and clam juices in the sauté mixture
  • Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes
  • Add white pepper, potatoes ... . Heat to serving temperature. Cook a little longer if your potatoes are not tender. Add the clams right at the end to ensure that they don't get too tough.
  • Serve immediately with fresh bread or crackers.

Reviews & Comments 4

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    " It was excellent "
    pleclare ate it and said...
    Have had this clam chowder. Never reviewed it but very good. That's why I put it in Massholes
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  • michkali 9 years ago
    Hey Huxter! Wow must be nice to get them fresh --sure wish I could here. I grow all the herbs, including the tarragon. I didn't think it would come back this year , but it did . Only thing I dont't have this year is marjoram.

    Let me know how the chowder goes. With them being so fresh ..its gonna be delish!! Making me hungry now.
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  • huxter 9 years ago
    I saw some fresh clams in our fishmonger shop today so guess what we're having at the weekend ?He gets them in fresh ever few days he told me . I have all the herbs growing except tarragon which I have dried ,its the very devil to grow .
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    " It was excellent "
    cookingforfun ate it and said...
    Sounds delicious 5 from me
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