New England Clam And Corn Chowder With Herbs Recipe

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New England Clam and Corn Chowder with Herbs

Vicki Butts (lazyme)


I love a great clam chowder. This one sounds good from Bon Appeitit, January 2009.

☆☆☆☆☆ 0 votes
15 Min
25 Min
Stove Top


thick bacon slices, cut crosswise into 1/2-inch pieces
1 large
onion, chopped
2 large
carrots, peeled, chopped
1 1/4 tsp
dried thyme
3/4 tsp
crushed dried rosemary
3 Tbsp
all purpose flour
4 c
whole milk
8 oz
unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6-oz can(s)
chopped clams in juice
1 8-oz can(s)
corn kernels, drained
chopped fresh parsley


1Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.
2Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.
3Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
4Divide soup among bowls, sprinkle with bacon and parsley, and serve.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy