New England Clam Chowder Recipe

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 (6 1/2 ounce) cans minced clams with juice; 3 (8 ounce) bottles clam juice; 4 slices bacon, cut into 1/2-inch pieces; 2 cups onions, finely chopped; 2 large celery ribs, finely chopped; 3 large minced garlic cloves; 1 tablespoon thyme leaves; 2 bay leaves; 4 cups red potatoes, diced peeled; 1 cup heavy cream; 4 tablespoons flour; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/4 cup chives or 1/4 cup green onion, finely chopped for garnish

Servings: persons

5 (6 1/2 ounce) cans minced clams with juice
3 (8 ounce) bottles clam juice
4 slices bacon, cut into 1/2-inch pieces
2 cups onions, finely chopped
2 large celery ribs, finely chopped
3 large minced garlic cloves
1 tablespoon thyme leaves
2 bay leaves
4 cups red potatoes, diced peeled
1 cup heavy cream
4 tablespoons flour
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 cup chives or 1/4 cup green onion, finely chopped for garnish

1
In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
2
Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
3
Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
4
Add the flour and cook an additional 3 minutes.
5
Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
6
Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
7
Cover, and Stirring often.
8
(If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break).
9
Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.

785

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 5 (6 1/2 ounce) cans minced clams with juice, 3 (8 ounce) bottles clam juice, 4 slices bacon, cut into 1/2-inch pieces, 2 cups onions, finely chopped, and more.

Yes, 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!

New England Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions