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 1/4 pound canned clams, minced, juices reserved; 2-3 cups bottled clam juice; 2 bacon slices, minced; 1 onion, diced; 2 tablespoons all-purpose flour; 1 bay leaf; 1/2 teaspoon thyme leaves, chopped; 1 pound potatoes, peeled, diced; 3 cups heavy cream or half and half; 6 tablespoons dry sherry, or to taste; Salt, to taste; Freshly ground black pepper, to taste; Tabasco sauce, to taste; Worcestershire sauce, to taste; Oyster or saltine crackers, as needed

Servings: persons

1 1/4 pound canned clams, minced, juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons dry sherry, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as needed

1
Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
2
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
3
Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
4
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
5
Add the potatoes and simmer until tender, about 15 minutes.
6
Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
7
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
8
Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

630

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: 1 1/4 pound canned clams, minced, juices reserved, 2-3 cups bottled clam juice, 2 bacon slices, minced, 1 onion, diced, 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