Pub New England Clam Chowder

Pub New England Clam Chowder Recipe

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Edward Ochs


This is authentic pub fair.


☆☆☆☆☆ 0 votes

20 Min
30 Min
Stove Top


  • 5
    strips off thick cut pepper bacon
  • 1
    large yellow onion chopped
  • 3
    medim carrots chopped 3/8 inch cube
  • 3
    ribs of celery chopped 3/8 inch cube
  • 3 clove
    garlic minced
  • 8 Tbsp
    salted butter
  • 8 Tbsp
  • 2 bottle
    clam juice
  • 5 can(s)
    minced clams with juice
  • 2 c
    chicken stock
  • 5
    bay leaves
  • 1 Tbsp
    itilan dried herbs
  • 8 medium
    yukon gold potates cut into 1/3 to 3/4 inch cubes with skin on.
  • 2 c
    heavy cream

How to Make Pub New England Clam Chowder


  1. Mince the bacon, then Saute the bacon until cooked but not crunchy. Drain some of the fat off if you desire.
  2. Add all the veggies and garlic, saute with bacon until veggies are opaque. Then add flour, butter to the bacon and vegetables. Cook three to five minutes stirring constantly. This will create a very thick bacon and vegetable rue for the base of the chowder.
  3. Then add all other ingredients except the cream. Simmer with a slow boil until the potatoes are cooked but not too soft.
  4. Take off heat and then add the cream stir and serve. Great with oyster crackers and hot sauce.

Printable Recipe Card

About Pub New England Clam Chowder

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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