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: 1 (51 ounce) can can of chopped sea clams (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts); 1 (51 ounce) can can clam juice (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts); 1/4 quart diced onion; 1 quart diced carrot; 1/4 quart diced celery; 3 lbs peeled diced potatoes; 2 ounces whole kernel corn (optional) or (15 ounce) cans whole kernel corn (optional); 1/4 cup parsley; 4 tablespoons black pepper; 4 tablespoons salt; 1/2 cup butter; 1 1/2 - 2 lbs bacon, cut small and fried crisp; 1 quart milk; 1/2 quart heavy cream; 1/2 cup cornstarch, mixed with; 1 cup milk (separate from milk above)

Servings: persons

1 (51 ounce) can can of chopped sea clams (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
1 (51 ounce) can can clam juice (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
1/4 quart diced onion
1 quart diced carrot
1/4 quart diced celery
3 lbs peeled diced potatoes
2 ounces whole kernel corn (optional) or (15 ounce) cans whole kernel corn (optional)
1/4 cup parsley
4 tablespoons black pepper
4 tablespoons salt
1/2 cup butter
1 1/2 - 2 lbs bacon, cut small and fried crisp
1 quart milk
1/2 quart heavy cream
1/2 cup cornstarch, mixed with
1 cup milk (separate from milk above)

1
Add all ingredients except bacon, milk, heavy cream and cornstarch mix and cook over low heat for 3-4 hours, stirring occasionally.
2
When vegetables and other ingredients are cooked add bacon, milk and heavy cream and turn up heat bringing to boil,stirring constantly.
3
Add cornstarch mix until thickened.
4
Turn heat back to low, continue stirring to keep chowder from burning.
5
Once chowder is back to serving temperature stir occasionally.
6
Note- cooked vegetables and other ingredients including bacon can be frozen for future use. To prepare just reheat ingredients and follow same steps for adding milk, heavy cream and cornstarch mix.

861

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.
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 16 ingredients. The key ingredients include: 1 (51 ounce) can can of chopped sea clams (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts), 1 (51 ounce) can can clam juice (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts), 1/4 quart diced onion, 1 quart diced carrot, 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