New England Clam Chowder


  • 1 cup heavy cream
  • 1 medium onion, finely diced
  • 1 pound potatoes
  • ½ pound bacon, chopped
  • 2 (10oz) cans chopped clams in juice
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 3 tblsp flour
  • salt, pepper and paprika


Heat the butter over medium-high heat and add the bacon and onion until softened. Stir in the flour and add the stock, juice from the clams, cream, paprika and potatoes. Bring the mixture to a simmer stirring consistently (it will thicken), then reduce to medium-low heat and cook for 20 minutes until potatoes are tender. Add clams and season with salt and pepper to taste. Cook clams until they are slightly firm (roughly 2min)