Author's Notes: Channel New England with this rich and warming one-pot quahog chowder. Fresh clams add incomparable flavor to this recipe. Serve with crusty bread and a glass of white wine. (Adapted from My Recipes).

Quahog Chowder Print Recipe

Serves 8 • Ready in 1hr 25min


  • 30 Quahogs, scrubbed
  • 5 bacon slices, chopped
  • 1 Yellow Onion, diced
  • 1 Celery Stalk, chopped
  • 1/2 Tsp. Fresh Thyme Leaves
  • 6 Tbsp. Flour
  • 4 Medium Potatoes, diced
  • 2 Cups Heavy Cream
  • 2 Cups Milk
  • 6 Tbsp. Butter


  1. Bring 2 cups water to a boil in a Dutch oven over medium heat. Add clams; steam 7 to 8 minutes or until shells open. (Discard any that do not.) Remove clams from pot with a slotted spoon. Strain liquid through a fine wire-mesh strainer, reserving 4 cups. Remove clam meat from shells, and coarsely chop.
  2. Cook bacon on medium heat about 8 minutes or until crispy. Remove bacon from pot with a slotted spoon, and drain on paper towels. Discard pan drippings.
  3. Melt butter over medium heat an add onion, celery, and thyme; cook, stirring occasionally, 10 minutes. Add flour; cook, stirring often, 2 to 3 minutes. Add reserved clam liquid; cook, stirring often, 5 minutes. Add potatoes, reduce heat to low, and cook 20 minutes or until potatoes are tender.
  4. Add cream and milk; bring to a simmer. Cook, stirring often, until slightly thickened. Add chopped clams; cook 3 minutes or until heated through. Ladle into bowls, and top each with crumbled bacon.