But I do have one question: could you please tell me why the canned clams are to be drained of their juice, but then purchased clam juice is to be added to the recipe? Is it because the juice in the cans is not always the right amount — or a consistent amount — for the recipe? I read all the comments and didn’t find an answer to this specifiic question, so any claficiation you can provide would be much appreciated. Thanks!

Did without the dried thyme because we didn’t have it (ordered it for next time) and only put in one bay leave because my wife saw me reaching for them and said, “do you have to put bay leaves in it? I really don’t care for them?” Told her I was only putting in one, so that’s all it did. Also didn’t put the carrots into it because I don’t like carrots in my New England Clam Chowder and I certainly don’t want to see little pieces of orange floating around in it.

Found out real quick that I shouldn’t mix the flour and cream with a whisk. It got real thick trying to turn into whipped cream. Will just use a spoon next time to mix the flour into the cream. Still worked fine but it really started getting stiff.

End result was great though. Wife said, “This is the best clam chowder I’ve ever had!” And that was good enough for me.

made a big pot 🙂