New England Clam Chowder

(Makes 4 Servings)


  • 2 cans (10 oz.) Geisha┬« Baby Clams, minced,drained (keep clam juice)
  • 1 cans (4 oz.) Geisha┬« Mushrooms
  • 4 slices bacon
  • 1/2 cup finely chopped onion
  • 4 midium potatoes, peeled, diced
  • 1 Tbsp. all-purpose flour
  • 1 cup clam juice
  • 1 cup half-and-half
  • Salt and pepper, to taste
  • 1/2 cup whipping cream
  • 2 Tbsp. finely chopped parsley


  1. In a medium heavy saucepan or skillet, saute bacon until brown and crisp. Remove the bacon and drain on paper towels.
  2. In a same skillet, saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour.
  3. Add clam juice and Mushrooms. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft.
  4. Add half-and-half and season to taste with salt and pepper.Add minced Baby Clams. Heat until simmering. Do not boil. Add whipping cream. Sprinkle with parsley or diced bacon.