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New England Clam Chowder

Anne Burrell
  • 65 minutes
  • Serves 4

INGREDIENTS

4

thick slices Bacon

48

Little neck or cherry stone clams

2

Bay leaves

1

Onions, large

1

bundle Thyme

5 1/2

lbs Yukon gold potatoes

1

shakes Hot sauce

3 tbsp

Flour

1

Kosher salt

1

Olive oil, Extra-virgin

1 1/2 cups

Heavy cream

1 1/2 cups

Whole milk