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The Chronicles of Our New England Clam Chowder Recipe

We like to think there are two types of people; Boston Clam Chowdah fans, and New England Chowder connoisseurs.

For those of you who crave a rich and velvety consistency that warms you from within, here’s the recipe to our New England Clam Chowder:


This original recipe comes from the kitchen at Plank Seafood Provisions
Serves 8 to 10


  • Soup pot


  • ¼ cup bacon fat (can substitute butter)
  • 5 tablespoons leek, diced 
  • 5 tablespoons celery, diced 
  • 1 garlic clove, minced
  • 6 tablespoons flour
  • 2 cups whole milk
  • 48 ounces seafood clams (1 can)
  • 24 ounces clam juice (1/2 can)
  • ½ teaspoon Louisiana Hot Sauce
  • ¾ teaspoon thyme, chopped
  • 1 ½ tablespoons kosher salt
  • ¾ teaspoon cracked black pepper
  • 1 bay leaf
  • 1.5 pounds Yukon Gold potatoes, diced ¼ inch
  • 1 cup heavy whipping cream


  1. Heat the bacon fat in soup pot over medium heat. Add the leeks and celery and cook until leeks begin to caramelize. Then add garlic and cook until it is translucent. 
  2. Add flour and whisk until sauce thickens, creating a roux. Slowly add whole milk, mixing well. 
  3. Add remaining ingredients except whipping cream and potatoes. Mix well and bring to a rapid boil for 5 minutes 
  4. Add potatoes and reduce to a simmer for 20 minutes.
  5. Turn off heat and fold in heavy whipping cream.

Enjoy immediately or store for up to 5 days in the refrigerator.

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