New England Clam Chowder

New England Clam Chowder

This is Steve's favorite soup. Perfect for a blustery fall day at the coast from a thermos or heated in the Westy. This makes a big pot of soup.


3/4 lb bacon, diced
3 large onions, diced (8 cups)
12 medium potatoes, cubed (11 cups)
Apx 40 oz. Canned chopped clams (6 x 6.5 oz cans or 4 x 10 oz cans), drained and juice reserved (approx 3 cups juice)
3 x 8oz jars Clam Juice
1 1/2 t dried Thyme
1 tsp salt + pepper
2/3 cup flour
9 cups Half and Half

Saute bacon until it just starts to get crispy. Remove bacon and reserve. Saute chopped onions over medium heat in bacon fat and 1 T butter, seasoned lightly with salt and pepper. When onions are soft add flour, and stir for 2 minutes. Add clam juice, stirring to mix flour in thoroughly. Add diced potatoes, reserved bacon, dried thyme and salt and pepper. Bring to a boil then reduce heat and simmer 10 minutes, add clams, them simmer additional 10 minutes or until potatoes are tender. Add half and half and heat until hot through.

Serve with oyster crackers.