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Chunky New England Clam Chowder

Makes 8 servings


  • 5 cups clam juice
  • 1 pound potatoes diced (I used 2 large baking potatoes, peeled)
  • 5 slices thick cut bacon 1/2-inch dice
  • 1 small yellow onion diced
  • 3 bay leaves
  • 1 tablespoon freshly chopped thyme leaves or 1 tsp dried thyme
  • 1/2 stick butter 4 tbsp
  • 1/2-3/4 cup all-purpose flour
  • 2 cups half and half
  • 2 pounds fresh or frozen clams diced
  • 2 tablespoons freshly chopped parsley leaves
  • Kosher salt and white pepper to taste


  • Bring the clam juice and diced potatoes to a boil in a large soup pot.
  • Cook until the potatoes are tender. Set aside.
  • To make roux: In a pot, render the bacon, until crispy.
  • Stir in the onion until it's translucent.
  • Add bay leaves, thyme and butter and let it melt.
  • Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
  • Bring the clam juice and potato back to a boil.
  • Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens.
  • Then whisk in the half and half and heat to a simmer while whisking.
  • Add the clams and let simmer for 2 to 3 minutes.
  • Remove bay leaves and discard.
  • Then add the parsley and kosher salt and pepper to taste.
  • Serve hot with oyster crackers and in a bread bowl if you would like!


Recipe from Guy's Big Bite on Food Network .