With the Super Bowl around the corner, Omni Parker House is serving up a tried-and-true recipe for New England Clam Chowder that comes from Boston-native Chef Gerry Tice.

This iconic soup is a New England staple—prepared with the freshest clams, clam broth and juice, potatoes, cream and aromatics (and always topped with oyster crackers).


  • 1/4 lb. Bacon
  • 1.5 Tbsp. Butter
  • 1 Onion
  • 2 Celery Sticks    
  • 3 Cloves Minced Garlic
  • 1 Fresh Bay Leaf
  • 2 Sprigs Fresh Thyme
  • 3 Potatoes
  • 1.5 tsp White Pper
  • 26 oz. Minced Clams
  • 1 tsp Worcestershire
  • 2.5 tbsp. Flour
  • 1.5 cup Half/Half
  • 1 cup Heavy Cram
  • ¾ tsp Salt               


  1. In large heavy pot, cook bacon until crisp, remove bacon and leave bacon fat in pan.
  2. Add the butter to the pot with bacon fat and sauté onions and celery for about 5 minutes.
  3. Add garlic, bay leaves, thyme, cooked potatoes and pepper then cook until soft.
  4. Add flour slowly to insure no lumps occur. Cook for 5 minutes.
  5. Strain minced clams from clam juice. Stir in reserved clam juice and Worcestershire and bring to a boil.
  6. Reduce to medium heat and simmer for 15 minutes.
  7. Add half/ half and heavy cream simmer about 10 minutes.
  8. Add reserved clams and bacon.
  9. Reserve for service or chill properly, label and date.
Feature, Recipes