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New England Clam Chowder


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  • 4 slices bacon diced
  • 1 1/2 cup chopped onion
  • 1 1/2 cup water
  • 2 cups potatoes peeled and cubed
  • 1 1/2 tsp salt
  • ground black pepper to taste
  • 3 cups 1/2 and 1/2
  • 3 tbsp butter
  • 2 (10 ounce) cans minced clams (I used 2 cans of whole clams)



Step 1

Placed diced bacon in large stockpot. 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. Cook uncovered for 15 minutes or until potatoes are fork tender.

Pour in 1/2 and 1/2, add butter. Drain clams, reserving clam liquid. Stir clams and 1/2 the clam liquid into the soup. Cook for about 5 minutes or until heated. Do not boil.

I like my chowder a little on the thick side - so I mix flour and water and add it to the soup. Do not use corn starch it tends to get lumpy.

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