Neely Clam Chowder

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 8 servings
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Two 10-ounce cans clams

Two 8-ounce bottles clam juice

3 thick slices bacon, chopped

3 cloves garlic, diced

2 ribs celery, diced

1 onion, diced

2 teaspoons chopped fresh thyme 

1 bay leaf

Salt and freshly ground pepper

3 tablespoons all-purpose flour

3 medium red potatoes, scrubbed and diced 

1 cup half-and-half 

1 tablespoon white wine vinegar 

Dash of hot sauce

Dash of Worcestershire sauce

Snipped fresh chives, for serving

Heat a large Dutch oven over medium heat. 


  1. Drain the canned clams over a measuring cup and reserve the juice. You will need 3 cups reserved juice in total, so add the 2 bottles of clam juice to make a total of 3 cups.
  2. Add the bacon to the Dutch oven and saute long enough for the bacon to begin to render its fat but not begin to brown, about 3 minutes. Turn up the heat and add the garlic, celery, onions, thyme, bay leaf and some salt and pepper. Saute until tender and fragrant, 4 to 5 minutes. Add the flour and cook until pasty and blonde. Stir in the clam juice, and then add the potatoes. Bring to a simmer and cook until the potatoes are just tender, about 8 minutes. 
  3. Add the half-and-half and clams and cook for an additional 5 minutes. Season with the vinegar, hot sauce, Worcestershire sauce and salt and pepper. Serve with the snipped chives.