While Paula Deen does not have a clam chowder recipe online, her sons Jamie and Bobby have a clam chowder recipe is available on their web site, DeenBros.com. The recipe calls for 13 ingredients.
Coarsely chop 5 slices of bacon and cook over medium heat for 10 to 15 minutes in a saucepan until crispy. Add 2 tablespoons of unsalted butter to the pan and stir until fully incorporated. Add 1 finely chopped large onion, 2 peeled and chopped medium russet potatoes, 2 finely chopped celery stalks and 1 teaspoon of dried thyme to the pan. Saute for about 10 minutes over medium heat until the onions become translucent and soft. Add 3 cups of chicken broth to the pan and bring to a boil, then reduce the heat to a simmer until the potatoes are soft.
Season the pot contents with salt and pepper to taste before adding 2 1/2 cups of half-and-half, two 6 1/2-ounce cans of chopped clams with juice and 3 cups of thawed frozen corn. Lower the heat to low, cover, and allow to simmer for about 20 minutes. Before serving, taste again and season as necessary. To serve, ladle the chowder into individual bowls and top with chopped parsley.