New England Clam Chowder

Nicole Bredeweg


I pulled this recipe from the Great American Recipes card set (aka: the World's Most Expensive Cookbook). It's NOT the easiest thing to prepare, but it IS tasty when it's done!


★★★★★ 1 vote

Stove Top


  • 4
    bacon strips, diced (before frying)
  • 2
    green onion, chopped
  • 4
    potatoes, peeled and diced
  • 3 Tbsp
  • 1 c
    clam juice
  • 1 c
  • 13 oz
    minced clams
  • 3/4 tsp
  • 1/2 tsp
    white pepper
  • 1 c
    whipping cream

How to Make New England Clam Chowder


  1. Saute bacon until crisp. Add onions and potatoes. Saute for a few minutes.
  2. Sprinkle with flour. Add clam juice and milk. Stir to blend well. Bring to a boil. Simmer, stirring, until potatoes are tender, about 20 minutes.
  3. Add salt, pepper, clams with liquid, and whipping cream. Heat to nearly simmer. DO NOT BOIL, or clams will toughen.

Printable Recipe Card

About New England Clam Chowder

Course/Dish: Fish, Chowders, Fish Soups, Seafood
Main Ingredient: Seafood
Regional Style: American

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