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New England Clam Chowder

Karen of Camas, Washington wants to know how to make her clam chowder a little more thick...


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  • 4 Ounce of Raw Bacon 
  • 3 TBS Garlic
  • 1 Yellow Onion Chopped
  • 2 Leeks Chopped
  • 4 Stalks of Celery Chopped
  • 4 Ounces Unsalted Butter
  • 4 Ounces A.P. Flour  
  • 1 1/2 Cups Chardonnay
  • 52 OZ Clams
  • 3 Quarts Clam Juice 
  • 4 Large Golden Yukon Potaotes Peeled and Diced 
  • 1 Quarts Heavy Cream 
  • 2 TBS Thyme
  • 1 Cup Parsley
  • Tabasco To Taste
  • Salt and White Pepper To Taste


Procedure:   In a hot large pot render the bacon.   While bacon is cooking make a blond roux with the flour and butter and set aside.  Once cooked add in garlic, onions, leeks and celery.  Caramelize the vegetables then deglaze with wine and cook until wine is almost gone.  Next add in clams and clam juice and bring to a boil.  Once boiling add in potatoes and cook for a further 4-6 minutes.  Add in the roux to help thicken and cook for 15-20 minutes.  Finish with cream, herbs, and seasonings.  Serve hot!  Enjoy!



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