browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

New England Clam Chowder

Posted by on February 23, 2015

New England Clam Chowder
New England Clam Chowder

Thank you Mon Oncle (My Uncle) Jean for Inspiration on your award winning clam chowder recipe! This recipe reminds me of being a young boy in his famous French restaurant on Cape Cod – it was amazing, creamy and packed with great flavour and great ingredients!

The Recipe!

~ 4 cups of chicken broth ( I make mine with chicken base so that it’s nice and tasty! )
~ 2.5 lbs of red bliss potatoes, cut into cubes. Don’t peel them!!
~ 1 LB of natural (no nitrates/nitrites) bacon
~ 2 LBS of DICED spanish or sweet onion
~ 2 Sticks of butter
~ 3 cups of heavy cream
~ 1 1/4 lbs of mushrooms (cut them in two and no smaller so that they have a visual presence)
~ 2 bottles of clam juice – 8 oz bottle (I used lobster juice for a variation)
~ 6 cans of clams (6.5 oz) I used a combination of chopped and whole

New England Clam Chowder
New England Clam Chowder
New England Clam Chowder
New England Clam Chowder

La Methode!


Cook 1/2 of the cubed potatoes in the 4 cups of chicken stock in a medium to large COVERED pot until the potatoes are tender on a low simmer.

~ Meanwhile cook the bacon in a large (7 quart) dutch oven.

~ When the bacon is cooked, remove from it from the pan and chop it into medium to small pieces.

~ Sauté the chopped onion on a low to medium heat in the bacon fat until it is a light golden brown. Remove from fire as the diced potatoes finish cooking.

~ When the potatoes cooking in the chicken stock are tender, remove from the heat, add one bottle of clam juice and puree using a stick / immersion blender.  Add another bottle of clam juice if it is to dry to blend.

~ Add pureed potatoes to the large dutch oven containing the sautéed onion as well as 3 cups of heavy cream, the remainder of the bottled clam juice, the remainder of cubed potatoes, chopped bacon, 2 sticks of butter, mushrooms, and the juice from the canned clams (reserve the clams for the last step).

~ Cover and cook on a low simmer, stirring occasionally, until the potatoes are tender (about 45 minutes)

~ Add the clams and cook another 10 minutes.

Voila!! Now enjoy the most flavorful chowder that I know of, and an old family recipe!! Serve with a nice crusty, buttered French bread.
Freeze leftover for another day when you don’t have time for cooking!!

Comments are closed.