New England Creamy Clam Chowder

New England Creamy Clam Chowder

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Melissa Brown



★★★★★ 1 vote

15 Min
35 Min
Stove Top


  • 4 slice
    bacon or salt pork
  • 1/2 c
    onion, finely chopped
  • 4
    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


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

Printable Recipe Card

About New England Creamy Clam Chowder

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

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