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: 10 pounds small clams, cooked and discard the shells; 6 slices bacon, pre cooked type; 4 tablespoons butter; 2 medium leeks, white and light parts only, halved lenghtwise and thninly sliced crosswise (2 1/2 to 3 cups); 1 cup finely chopped onions; 1 cup finely chopped celery; 2 teaspoons minced garlic; 6 springs fresh thyme; 2 bay leaves; 2 pounds potatoes, peeled and cut into 1/2 inch cubes (about 5 cups); 2 cups heavy cream (I use half and half); salt and pepper to taste

Servings: persons

10 pounds small clams, cooked and discard the shells
6 slices bacon, pre cooked type
4 tablespoons butter
2 medium leeks, white and light parts only, halved lenghtwise and thninly sliced crosswise (2 1/2 to 3 cups)
1 cup finely chopped onions
1 cup finely chopped celery
2 teaspoons minced garlic
6 springs fresh thyme
2 bay leaves
2 pounds potatoes, peeled and cut into 1/2 inch cubes (about 5 cups)
2 cups heavy cream (I use half and half)
salt and pepper to taste

1
In a large stockpot, cook the clams and save the broth. Run the broth through a strain twice to remove the sand. (I use store bought clam broth instead since it is easier)
2
In a heavy pot over medium heat, cook the bacon until crisp, add in the 4 tablespoons of butter, leeks, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes. Add the potatoes and clam broth and bring to a boil. Lower the heat, cover and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream or half and half and season with salt and pepper to taste.
3
Set the chowder aside for 1 hour, covered to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot.

1118

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 12 ingredients. The key ingredients include: 10 pounds small clams, cooked and discard the shells, 6 slices bacon, pre cooked type, 4 tablespoons butter, 2 medium leeks, white and light parts only, halved lenghtwise and thninly sliced crosswise (2 1/2 to 3 cups), 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