Recipe courtesy of Courtney Weiner
Show: Cooking Live
Save Recipe Print
Yield:
4 servings

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 transulent. Add the stock, potatoes, sage, thyme, bay leaves, tobasco 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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Clam Chowder

Recipe courtesy of Sandra Lee

Clam Chowder

Recipe courtesy of Something Fishy Seafood Restaurant

Clam Chowder

Recipe courtesy of Sandra Lee

Clam Chowder 2

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories