Prep Time: 35 min.

Cook Time: 1 hr 20 min.

Yield: 6-8 servings


5 medium Yukon Gold potatoes, peeled, boiled and diced

~ Reserve 2 cups of the boiled potato broth

3 slices hickory smoked bacon, minced

1 teaspoon butter

2 cups of sweet onions, minced

3  garlic cloves, minced

2 teaspoons of Secret DownEast Spice Blend (see spice blend recipe below)

2 tablespoons all-purpose flour

2 (6 1/2 ounce) cans of diced clams

2 bottles of clam juice (8 oz bottles)

3 cups of half-and-half

½ teaspoon white pepper


Ingredients for the Secret DownEast Spice Blend

The spice blend can be uses for so many things and it keeps well in either a zip-lock baggy or a container with a tight-fitting lid.

Blend all ingredients

4 teaspoons oregano

4 teaspoons dried parsley

2 teaspoons marjoram

2 teaspoons dill

4 teaspoons thyme

4 teaspoons basil

1 teaspoon sage

4 teaspoons rosemary

2 teaspoons tarragon

1 tablespoon all-purpose flour


In a heavy-bottomed, 8-pint soup kettle, sauté the bacon & onion till browned – 5 minutes. Then add butter, garlic and the Secret DownEast Spice Blend over medium low heat. Do not allow to burn.

Drain clams and set aside, reserving the juice. Slowly stir the flour and both clam juices in the sauté mixture. Bring to a boil; reduce heat. Add half & half and the reserved potato broth and simmer for 10 minutes.

Add white pepper, boiled potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams and will break the cream. Serve at once with oyster crackers and warm cornbread.



Real DownEast Clam Chowder

From the humble kitchens of DownEast Maine, comes this wonderful, glorious authentic DownEast clam chowder recipe! It’s smooth and velvety, and will warm you to the bone! This recipe is a favorite of coastal Mainers, passed down through generations of families. When it gets cold, this old DownEast staple warms everyone up!