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Barbara's New England Clam Chowder


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  • 2 pounds boiling potatoes peeled, diced
  • 4 bacon slices chopped
  • 1/2 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 can baby clams - (10 oz) drained, and juices reserved
  • 1 bottle clam juice - (8 oz)
  • 1 cup whipping cream
  • 1 cup milk


Servings 6


Step 1

Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.

Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.

This recipe yields about 6 cups.

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