England Clam Chowder


  • 1/2 cup butter
  • 1 1/2 large onion, chopped
  • 6 slices of bacon, diced
  • 3/4 cup all-purpose flour
  • 3 cans of clams
  • 4 cans of chicken broth
  • 1 pound white boiling potatoes, chopped
  • 3 cups half-and-half cream
  • salt and pepper


  1. Melt butter in a stock pot over medium heat. Add chopped onions and diced bacon then saute until clear. Stir in flour and cook over low heat, stirring frequently for 4 minutes. Set aside to cool.
  2. In a separate pot, bring clams and chicken broth to a boil. Reduce heat and simmer for 15 minutes.
  3. In a small saucepan, cover potatoes with water. Bring to a boil and cook until potatoes are tender which is about 15 minutes. Drain and set aside.
  4. Pour hot clam stock into butter and flour mixture and stir constantly. Bring to a boil, reduce heat, and add cooked potatoes. Add half-and-half. Season with salt and pepper. Heat through but do not boil.