New England Clam Chowder

New England Clam Chowder

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Win Spicer


My Mom was known as an excellent cook but every now and then she would really enjoy something made by other great cooks. This recipe was one she got from my nephew's other grandmother. I can confirm it's really delicious clam chowder! Both ladies have passed on so now I make the chowder and get raving reviews!


★★★★★ 1 vote

15 Min
25 Min
Stove Top


  • 4 can(s)
    (10 1/2 oz. each) minced clams
  • 1/2 lb
    diced lean salt port
  • 1 c
    chopped onion
  • 3 c
    diced raw potatoes, peeled
  • 1 tsp
  • 1/4 tsp
  • 4 c
    clam liquid (add water if necessary to get amount)
  • 2 c
    light cream
  • 2 c
  • 2 Tbsp

  • 1/2 c
    diced celery
  • 1/2 c
    diced carrots

  • ·
  • ·
    fresh chopped parsley

How to Make New England Clam Chowder


  1. Drain clams and reserve the liquid.
  2. In a large kettle, fry 1/2 lb. diced lean salt pork until golden. Remove pork and set aside. Drain off but 1/4 c. of the rendered fat.
  3. Add chopped onion and saute' 5 minutes. Add the diced raw potatoes, salt, pepper, optional celery and carrots if using and 4 cups of clam liquid...add water or bottled clam juice if reserved clam liquid doesn't equal 4 cups. Cook and simmer until potatoes are tender.
  4. Add clams, light cream, milk, and butter. Cook until thoroughly heated. Taste and add more salt and pepper if needed.
  5. Ladle into bowls. Top with reserved pork along with a sprinkling of paprika and fresh parsley.
    Enjoy! This makes about 3 quarts!

Printable Recipe Card

About New England Clam Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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