New England clam chowder

I've made this recipe quite a few times now, but I don't think I make it the same way each time. Yet, it always seems to be good no matter what.  


  • 2 cans of minced clams (Clover Leaf makes pretty good ones. Click here).
  • 2 slices bacon, halved.
  • 2 1/2 cups potatoes, cut in small cubes.
  •  1 large onion, chopped.
  • 1 teaspoon instant chicken bouillon.
  • 1 teaspoon Worcestershire sauce.
  • 1/4 teaspoon dried thyme, crushed.
  • 1/8 teaspoon pepper (or more if desired).
  • 2 cups milk.
  • 1 cup half and half cream (10%).
  • 2 tablespoons all-purpose.


  • Chop clams (unless they're already chopped, of course), reserving juice. Set clams aside.
  • Strain clam juice to remove bits of shells, just in case.
  • If necessary, add water to reserved juice, so that the total liquid makes 1 cup. Set aside.
  • In a large sauce pan, cook bacon until it's crisp. Remove bacon, but leave the bacon fat in the pan.
  • Chop bacon into bits and set aside.
  • Stir in the clam juice, mixture, potatoes, onion, instant chicken bouillon, Worcestershire sauce, thyme and pepper .
  • Bring to a boil and reduce heat.
  • Cover and simmer for about 10 minutes, or until potatoes are tender.
  • In a bowl, mix milk, cream and flour.
  • Add to the soup pot, stirring well.
  • Cook and stir often, until the soup is thick and bubbly.
  • Stir in clams.
  • Return to boiling point, and reduce heat as soon as it looks like it's going to start boiling.
  • Throw in the bacon.
  • Serve in a bread bowl if possible.
  • Sprinkle parsley on top.

If possible, serve it Boston style, in a bread bowl (a small loaf of crusty bread, hollowed out). If you don't serve it in a bread bowl, be sure to pick up some of those little fish crackers. These are a  must.