Chunky Clam Chowder

Classic New England-style chowder rich with clams and fresh veggies.

Chunky Clam Chowder
  • 8


  • 30 min

    Prep Time

  • 35-40 min

    Cook Time


  • 4 slices bacon, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups sliced celery
  • 1 cup carrots, peeled and diced
  • Salt and pepper, to taste
  • 2 bay leaves
  • 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 cup flour
  • 4 cups red potatoes, peeled and cubed, about 2 pounds
  • 4 (6 1/2-ounce) cans clams, juice reserved
  • 3 cups clam juice, (juice from cans, plus 1-2 bottles to make 3 cups)
  • 2 cups Horizon organic half & half
  • 1 cup Horizon organic milk
  • 3 tablespoons chopped fresh parsley


  1. Sauté bacon in a stockpot over medium heat until crisp, about 5 minutes.
  2. Add onion, celery and carrot and sprinkle with salt and pepper.
  3. Cook until veggies are soft, about 10 minutes.
  4. Add bay leaves, thyme, cayenne and flour and cook for 2 minutes, stirring often.
  5. Add potatoes and clam juice (do not add clams yet).
  6. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20-25 minutes.
  7. Add half & half, milk, clams and parsley, return heat to medium and stir until thickened, about 10 minutes.

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