Bea's Clam Chowder


  • 20 quahogs
  • 32 oz quahog juice
  • 1 medium onion, chopped
  • ½ pint heavy cream
  • 2 ribs celery, chopped
  • 4 oz butter
  • 3 large red potatoes, chopped
  • 4 oz flour
  • 1 bay leaf
  • ½ tsp white pepper
  • ¼ tsp thyme
  • 2 cloves garlic, chopped


  1. Boil chopped potatoes for 20 minutes. Set aside
  2. Wash quahogs if necessary. Place in large pot, cover with water and steam until quahogs open. Remove quahogs from pot and chop. Reserve juice, strain
  3. In a gallon pot, add 4 oz butter and garlic and saute 2-3 minutes. Add onions, celery and spices. Saute until onions are translucent
  4. Add flour to make a roux, stirring constantly. Cook over low heat for 5 minutes making sure not to brown the roux. Slowly add quahog juice, stirring constantly to avoid lumps. Simmer 10 minutes
  5. Add pre-cooked potatoes, cream and quahogs and bring to a boil. Season to taste