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Chef Donny Makes New England Clam Chowder


(Serves 6)

-2 tbsp butter

-4 strips thick cut bacon, diced

-3 potatoes, dicd (yukon gold or russet)

-1 8 oz bottle of clam juice (optional)

-5 cans of chopped clams (I went heavy on the clams you can half this)

-2 stalks of celery, chopped

-1 medium onion, diced

-1/3 cup flour

-1 bay leaf (optional)

-2.5 cups of half and half 

-Juice of 2 cans of clams

-1/2 cup of water (if needed to thin chowder out)

-1/8 teaspoon cayenne pepper (optional)

-salt and fresh cracked black pepper to taste 


-Add diced bacon and butter to a pan on medium-low heat. Cook stirring occasionally until bacon is crispy

-Add onions, celery, bay leaf, pinch of salt, turn heat to medium and cook until softened, about 5 minutes

-Add diced potatoes to a pot and cover w/ clam juice or water. Set on stove and bring to a boil, onice boiling drain and reserve for chowder

-Add flour to pan, do not drain any fat, and stir until thick

-Slowly stir in the juice of 2 cans of clams, roux will clump up but just keep stirring until smooth

-Pour in the half hand half and stir until combined

-Add in cooked potatoes, and cayenne pepper (optional) 

-Add in chopped canned clams and stir 

-Simmer for 5-10 minutes

-Salt & pepper to taste 

-Serve with crackers and freshly cracked black pepper