New England Creamy Clam Chowder

New England Creamy Clam Chowder Recipe

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Melissa Brown



★★★★★ 1 vote

15 Min
35 Min
Stove Top


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4 slice
bacon or salt pork
1/2 c
onion, finely chopped
medium potatoes, peeled and diced
2 can(s)
clams, undrained and minced
1 c
bottled clam juice, 6 ounces
1 c
half and half
salt to taste
pepper to taste
1/2 c
whipping cream, optional
2 Tbsp
parsley, minced

How to Make New England Creamy Clam Chowder


  • 1In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp.
  • 2Drain on paper towels.
  • 3Dice or crumble.
  • 4In same skillet saute chopped onion and potatoes for a couple of minutes.
  • 5Sprinkle with flour.
  • 6Add clam juice from cans and from bottle. Stir to combine.
  • 7Bring to a boil.
  • 8Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
  • 9Add half-and-half and season to taste with salt and pepper.
  • 10Add minced clams.
  • 11Heat until simmering.
  • 12Do not boil.
  • 13Add whipping cream, if used.
  • 14Sprinkle with parsley or diced pork or bacon.
  • 15Serve immediately.

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About New England Creamy Clam Chowder

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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