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New England Clam Chowder


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Rate this recipe 4.4/5 (28 Votes)


  • 3 strips cooked bacon-crumbled
  • 3 (6.5 ounce) cans minced clams
  • 1/2 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 jar clam juice
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 quart half-and-half cream
  • 1 1/2 teaspoons salt
  • ground black pepper to taste


Adapted from


Step 1

Put crumbled bacon in bottom of large skillet then put in juice from can clams over onions, celery and potatoes in the bottom of the large skillet.
Add jarred clam juice then add water to cover, and cook over medium heat until tender.

Meanwhile, in a large, heavy saucepan, melt the butter over medium heat.
Whisk in flour until smooth.
Whisk in cream and stir constantly until thick and smooth.
Stir in vegetables and clam juice mixture.
Heat through, but do not boil.

Stir in clams just before serving. If they cook too much they get tough.
When clams are heated through stir and season with salt and pepper.


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New England Clam Chowder Dale's New England Clam Chowder