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  • Writer's pictureTommy Centola

New England Clam Chowder

Today I am celebrating my dad's birthday. I never got a chance to really cook for him as he past away when I was 11. I've always wondered what I would cook for him. I want to honor him today by sharing one of my favorite recipes from his hometown of Boston, Clam Chowder.

6 sliced bacon, diced

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

1/2 cup flour

4 (6.5 ounce cans) chopped clams, drained reserving juice

1 cup seafood stock

1 cup milk

1 cup half-and-half

4 medium russet potatoes, peeled and diced

Creole seasoning and thyme to taste

In a large pot over medium-high heat, add bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon. Add the onion celery, and garlic an cook until tender. Add the flour and stir, cooking for 2 minutes. Add in the juice from the clams, seafood stock, milk and half-and-half, then stir until there aren't any clumps. Add in the potatoes. Bring pot to a boil and reduce heat until the potatoes are tender and the soup is thick. Stir in the clams, Creole seasoning and thyme to taste. When serving, top with crumbled bacon.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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