Pub New England Clam Chowder

Pub New England Clam Chowder Recipe

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Edward Ochs


This is authentic pub fair.


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20 Min
30 Min
Stove Top


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strips off thick cut pepper bacon
large yellow onion chopped
medim carrots chopped 3/8 inch cube
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
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


  • 1Mince the bacon, then Saute the bacon until cooked but not crunchy. Drain some of the fat off if you desire.
  • 2Add 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.
  • 3Then add all other ingredients except the cream. Simmer with a slow boil until the potatoes are cooked but not too soft.
  • 4Take off heat and then add the cream stir and serve. Great with oyster crackers and hot sauce.

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About Pub New England Clam Chowder

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

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