New England Clam Chowder with Bacon – a delicious recipe with littleneck clams, water, bacon, onions, flour, potatoes. Easy to follow and perfect for any occasion.
Strain cooking liquid through several layers of damp cheesecloth and reserve, adding any liquid that seeps from the clams as they sit.
6
In large heavy soup pot, render all fat from 1/4 pound finely diced bacon.
7
Remove crisp bacon bits; blot on paper towels.
8
Save.
9
Add 1 large diced onion to hot fat; cook over moderate heat until softened.
10
Add 1 tablespoon.
11
flour; cook 1 minutes stirring constantly.
12
Add reserved clam cooking liquid and 1pound diced potatoes; cook until potatoes are barely tender.
13
Add chopped clams, reserved bacon bits; season to taste with salt and pepper.
14
Heat 3 cups milk seperately; add to soup.
384
kcal
Calories
17
g
Fat
35
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 24 each littleneck clams scrubbed, 1 quart water, 1/4 pound bacon diced, 1 large onions diced, and more.
Yes, New England Clam Chowder with Bacon 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.
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