New England Clam Chowder

Fun to serve in a bread bowl

New England Clam Chowder

Photo by Sandi P.

  • Prep Time


  • Total Time


  • Servings



  • 4

    slices bacon crisp, diced

  • cups chopped onions

  • cups water

  • 4

    cups potatoes , peeled & cubed

  • teaspoons salt

  • black pepper to taste

  • 3

    cups half and half

  • 3

    tablespoons butter

  • 2

    10 ounce cans minced clams


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, season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid. Stir clams 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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