My Best New England Clam Chowder Recipe

Name: My Best New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 ounces salt pork, diced; 4 tablespoons unsalted butter; 1 cup chopped onion (I always use a sweet onion); 2 tablespoons flour; fresh ground black pepper (to taste); thyme (to taste}); 5 cups cooked diced potatoes; 1 quart half-and-half (you can use fat free); 1 cup approx. low sodium chicken broth; 3 (6 1/2 ounce) cans minced clams or (6 1/2 ounce) cans chopped clams, plus; 1 cup clam juice; chopped Italian parsley; fresh lemon juice, to taste; hot pepper sauce; salt

Servings: persons

4 -6 ounces salt pork, diced
4 tablespoons unsalted butter
1 cup chopped onion (I always use a sweet onion)
2 tablespoons flour
fresh ground black pepper (to taste)
thyme (to taste})
5 cups cooked diced potatoes
1 quart half-and-half (you can use fat free)
1 cup approx. low sodium chicken broth
3 (6 1/2 ounce) cans minced clams or (6 1/2 ounce) cans chopped clams, plus
1 cup clam juice
chopped Italian parsley
fresh lemon juice, to taste
hot pepper sauce
salt

1
Cover salt pork with water and bring to boil over med-hi heat. Cook 5 minutes.
2
With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.
3
Add butter and when melted, add the onions and saute until golden.
4
Stir in flour and cook over low heat 5 minutes, stirring constantly.
5
Stir in the pepper and thyme. Add potatoes, 1/2 & 1/2 and chicken broth.
6
Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!).
7
Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.
8
Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 -6 ounces salt pork, diced, 4 tablespoons unsalted butter, 1 cup chopped onion (I always use a sweet onion), 2 tablespoons flour, and more.

Yes, My Best New England Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Best New England Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions