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New England Clam Chowder


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  • 4 slices bacon, diced
  • 1 1/2 C. chopped onion
  • 4 C. peeled and cubed potatoes
  • 1 1/2 tsp. salt
  • ground black pepper to taste
  • 2 (6.5-oz.) cans minced clams
  • 3 C. half-and-half
  • 3 Tbs. margarine
  • 1 1/2 C. water



Step 1

Sauté bacon in large kettle until almost crisp.
Add onions, cook 5 minutes.
Add cubed potatoes, salt and pepper to taste and, 1 1/2 cups water. Cook uncovered 15 minutes or until potatoes are fork tender.

Meanwhile, drain clams, reserving clam liquid.
Add clams, 1/2 of the clam liquid, half and half, and butter to the kettle.

Mix well and heat about 3 minutes or until heated through.
Do not allow to boil.

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