Recipe of the Month

Fall is here and that means its time for hearty soups. I love clam chowder and have used this recipe to wow family and guests many times. Enjoy!


New England Clam Chowder


  • 4 red potatoes cut into bite size pieces

  • 4 Stalks of celery chopped

  • 1 Medium onion chopped

  • 4 Oz. pancetta chopped

  • Salt & Pepper to taste

  • 2 6.5 Oz. cans minced clams

  • 2 Cups of milk

  • 2 Cups heavy cream

  • 2 Tbs. flour

  • 1 Tbs. of butter

  • 1/2 Tsp. fresh nutmeg grated


In Dutch oven fry until crisp pancetta. Remove pancetta and drain ( leave a little pancetta fat in the pan). Add butter, sautee onions and celery until tender. Stir in flour and cook for 2 to 3 minutes over medium heat. Add clams with broth, milk, cream. nutmeg and potatoes cook for 15 to 20 minutes over low heat.

Bon Appetite!