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new england clam chowder

(1 rating)
Recipe by
Dave Childers
Sylacauga, AL

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 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For new england clam chowder

  • 4 slice
  • 1/2 c
    onions, chopped
  • 4
    potatoes, cubed
  • 1 tsp
  • 1 c
    bottled clam juice
  • 1 c
    half and half
  • 3 can
    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

  • 1
    In 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.
  • 2
    In 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.
  • 3
    Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  • 4
    Add 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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