New England Clam Chowder

Amy Herald


My Dad used to make this when we were kids. We all loved it! Now my son is grown and its still one of his absolute favorites.


★★★★★ 1 vote

10 Min
25 Min
Stove Top


  • 12 oz
    bacon, cooked and crumbled
  • 2 can(s)
    (6 1/2 oz.) chopped clams
  • 3 Tbsp
  • 2
    ribs celery, diced
  • 1 small
    onion, chopped
  • 8-10
    potatoes, peeled and cubed
  • 1/2 c
  • 1 qt
    half & half
  • 1/8 tsp
    hot sauce
  • 1 1/2 Tbsp
  • 1/4 tsp
    white pepper
  • ·
    paprika to taste

How to Make New England Clam Chowder


  1. Saute bacon in a dutch oven until crisp; pour off pan drippings, set aside.
  2. Drain clams, reserving juice; set clams aside. Add clam juice, celery, onion, and potatoes to a Dutch oven add water if needed just to barely cover vegetables. Bring to just to a boil, cover and reduce heat and simmer 15 minutes or until potatoes are tender.
  3. Combine flour and half & half; stir until flour is dissolved. Add half & half mixture, clams, hot sauce, salt and white pepper, bacon and green onion to soup mixture.
  4. Cook over medium heat, stirring constantly until thoroughly heated and thickened.
  5. Sprinkle each serving with paprika and garnish with cheddar cheese and oyster crackers if desired.

Printable Recipe Card

About New England Clam Chowder

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

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