New England Clam Chowder

New England Clam Chowder Recipe

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Dave Childers


I'm only posting my personal touches to an existing recipe of NE Clam Chowder. The original omitted Celery, but it was definitely a bland recipe. The Celery really contrasts the potatoes and onion for a good mixed flavor.

★★★★★ 1 vote
15 Min
1 Hr


4 slice
1/2 c
onions, chopped
potatoes, cubed
1 tsp
1 c
bottled clam juice
1 c
half and half
3 can(s)
minced clams with juice
salt and pepper (to taste)
2 Tbsp
fresh parsley, chopped
1/4 c
celery, diced
1 Tbsp
garlic, minced

How to Make New England Clam Chowder


  • 1In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
  • 2In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
  • 3Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  • 4Add the half-and-half, Garlic, Celery, and minced clams and season with salt and pepper to taste. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon.

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About New England Clam Chowder

Course/Dish: Chowders