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New England Clam Chowder 


  • slices bacon (chopped)
  • large onion (chopped)
  • 2 1/2 cups canned minced clams (drained)
  • 1/2 stick butter
  • 3 tablespoons flour
  • 2 1/2 cups water
  • 1/2 cup white wine
  • 2 cups raw potatoes (diced)
  • 2 cups half &half
  • 2 cups  whole milk
  • a few pinches of dill
  • salt and pepper

Temperature: ° F


In Emile Henry Stewpot, saute chopped onion and bacon. Once done, drain fat and add clams. Stir and cook slowly, about 5 minutes. Add flour and butter. Heat and stir in water and wine, and add potatoes. Cover pan and simmer until potatoes are done, but still firm. Add half & half, milk and dill. Salt and pepper to taste. Do not let mixture boil. Serve with oyster crackers.

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