Guy Fieris Chunky New England Clam Chowder recipes
Ingredients
- 5 cups clam juice
- 1 pound potatoes, diced (I used 2 large baking potatoes, peeled)
- 5 slices thick cut bacon, 1/2-inch dice
- 1 small yellow onion, diced
- 3 bay leaves
- 1 tablespoon freshly chopped thyme leaves (or 1 tsp dried thyme)
- 1/2 stick butter (4 tbsp)
- 1/2-3/4 cup all-purpose flour
- 2 cups half and half
- 2 pounds fresh or frozen clams, diced
- 2 tablespoons freshly chopped parsley leaves
- kosher salt
- white pepper
Instructions
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