New England Clam Chowder

  • Preparation 15 MIN
    Cooking 20 MIN
  • Servings 6



  1. Drain the clams. Set half of their juice aside.
  2. In a saucepan, brown the bacon in the butter. Add the onion and celery and cook until tender. Add the flour and cook for 2 minutes, stirring to blend. Add the water and the clams and their reserved juice to the saucepan and stir over medium-high heat.
  3. Add the thyme, bay leaf, corn, potatoes and cream. Simmer gently for 2 to 3 minutes. Add the fish and cook for 2 to 3 minutes. Season with salt and pepper. Serve hot.


In September, while preparing to leave for Boston to study at Harvard University, former minister André Boisclair came to cook with me on the show. On this occasion we prepared a New England Clam Chowder.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.