New England Clam Chowdah

Jane Whittaker


I have several versions of this, but this is the easiest and also my favorite.
You could buy clams in the shell and steam them, but this is so much quicker and it really is creamy and delicious.


★★★★★ 1 vote

10 Min
40 Min
Stove Top


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4 slice
bacon, fried crisp, and crumbled
19 1/2 oz
( 3- 6.5 oz) chopped clams in can
16 oz
clam juice
1/2 c
celery, diced
1 medium
onion, diced
2 small
potatoes, diced
1/2 tsp
each salt and pepper, or to taste
1/2 tsp
dried thyme
2 tsp
dried parsley
3 c
whole milk
1 c
1/2 c
1/2 c
cold water

How to Make New England Clam Chowdah


  • 1Drain minced clams, save juice.
  • 2Saute bacon til crisp, drain and crumble.
  • 3Saute the onions and celery in reserved bacon fat until onion is translucent.
  • 4Add all the clam juices,diced potatos, and seasonings.
  • 5Simmer until potatoes are fork tender, not mushy.
  • 6Mix slurry ingredients and stir in a little at a time, using a spatula works really well here.
  • 7Continue cooking until mixture thickens, then add in milk, cream and clams.
  • 8Heat until everything is hot, don't boil.
  • 9You can garnish with some parsley and even some crispy bacon

Printable Recipe Card

About New England Clam Chowdah

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

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