Clam Chowder (Bechamel)

by Todd Leonard CEC on May 3, 2013
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Clam chowder like you've never had before!

Serves: 8

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Total Time:
Prep Time:
Cook Time:
40 min
10 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In a skillet, brown the bacon and drain grease (or reserve some to add flavor to soup). Set aside.
  2. In a heavy duty 3 quart saucepan, sweat butter, garlic, and shallots to release flavor.
  3. Add bacon, onions, celery, carrots, thyme, Old Bay seasoning, and clams with juice and base. Allow to sweat for a minute.
  4. Add water and bring to a simmer.
  5. Add potatoes, then whisk in béchamel. Bring to a simmer for 3-4 minutes on low or until thickens.
  6. Reduce heat and add remaining ingredients.