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New England Clam Chowder


Kevin's favorite - so fasr!

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Rate this recipe 4.6/5 (39 Votes)


  • 4 slices bacon, diced
  • 1 1/2 cups chopped onion
  • 1 1/2 cups water
  • 4 cups peeled and cubed potatoes
  • 1 1/2 tsp salt
  • ground black pepper to taste
  • 3 cups half-and-half
  • 4 tbs butter
  • 2 10 oz cans minced clams


Preparation time 10mins
Cooking time 40mins


Step 1

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 156 minutes or until potatoes are fork tender.

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir claims and 1/2 of the clam liquid into the soup. Cook for about 5 minutes or until heated through. Do not allow to boil.


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