Chef's Clam Chowder


  • 1/4 cup bacon, diced
  • 1/4 cup green onions, diced
  • 1 clove fresh garlic, diced
  • 1/8 cup carrots, diced
  • 1 tsp. celery seed
  • 1 cup potatoes, cubed
  • 2 cups heavy cream
  • 4 cups clam juice
  • 1 cup chopped clams
  • 1 Tbsp. fresh parsley, chopped
  • Salt, pepper, garlic to your taste


  • 6 Tbsp. butter
  • 1/3 cups flour

  • Directions

    1. Sauté bacon until done remove from skillet reserving grease. In bacon grease sauté carrots, onions, garlic, celery seed, until tender.

    2. In separate skillet make a roux by melting butter and adding flour, let cook for 3 minutes and set aside. In separate large pot cook potatoes and clam juice until tender. Add bacon and clams. Add roux mixture and bring to a boil.

    3. Cook on medium heat for 5 minutes. Add carrots, onions, garlic, and celery seed. Add heavy cream and fresh chopped parsley. Season to taste with salt, pepper, and garlic.

    Chefs Tips

    To make Manhattan Clam Chowder, use same procedure adding diced tomatoes and diced green peppers in place of heavy cream.