New England Clam Chowder


Recipe: New England Clam Chowder

Summary: This New England clam chowder is delicious! Tender clams and potatoes are combined in a creamy broth flavored with clam juice and cream, and a little bit of bacon give this chowder a subtle smoky taste that perfectly complements the flavors of the clams.

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    • 5 pounds of live cherrystone clams in shells (or quahogs), shells scrubbed. Note: If you live in an area where you can’t buy fresh clams, substitute 10 ounces of canned chopped clams and 3 cups of bottled clam juice
    • 1 ounce of salt pork, diced
    • 1 ½ ounces of bacon, diced fine
    • 2 tablespoon butter
    • ¼ cup minced celery
    • 1 cup of onion, chopped
    • 1 small garlic clove, minced
    • 2 tablespoons flour
    • 3 cups of stock from the clams
    • 1 ¼ pounds all-purpose potatoes, peeled and ½” diced
    • 1 teaspoon fresh thyme, or ½ teaspoon dried
    • 1 bay leaf
    • Black pepper
    • 2 cups heavy cream
    • Butter for serving

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Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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