Recipe courtesy of Courtney Weiner
Save Recipe Print
Yield:
4 servings.
Level:
Easy

Ingredients

GARNISH:

Directions

Steam the clams in the stock. Remove the clams, chop the meat, and reserve. Strain the steaming liquid through cheesecloth. Reserve. Render the bacon. Add the onions and celery and saute until translucent. Add the stock, potatoes, sage, thyme, bay leaves, tabasco and worcesterchire. Simmer until the potatoes are tender. Combine the evaporated skimmed milk and the arrowroot. Gradually stir this mixture into the soup and continue to simmer for a few minutes, until thickened. Add the scallions. Add the reserved chopped clams and fresh herbs just before serving.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Sandra Lee

Clam Chowder

Recipe courtesy of Sandra Lee

Clam Chowder

Recipe courtesy of Union Oyster House

Clam Chowder

Recipe courtesy of The Mooring Seafood Kitchen and Bar

Clam Chowder

Recipe courtesy of Courtney Weiner

Clam Chowder

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.