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


  • 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


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