New! New England Clam Chowder Recipe

Name: New! New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon olive oil; 4 slices Canadian bacon, diced (2 ounces); 1 large onion, chopped (about 2 cups); 6 stalks celery, diced (about 2 cups); Kosher salt and freshly ground pepper; 1 tablespoon finely chopped garlic (about 3 large cloves); 2 teaspoons chopped fresh thyme; 2 1 -pound containers frozen clams packed in their own juice, thawed, juice reserved; 1 1/4 pounds russet potatoes, cut into 1/2-inch dice; 1 bay leaf; 2 cups cold low-fat (1 percent) milk; 2 tablespoons heavy cream; 3 tablespoons all-purpose flour; Hot sauce (such as Tabasco), for serving (optional)

Servings: persons

1 tablespoon plus 1 teaspoon olive oil
4 slices Canadian bacon, diced (2 ounces)
1 large onion, chopped (about 2 cups)
6 stalks celery, diced (about 2 cups)
Kosher salt and freshly ground pepper
1 tablespoon finely chopped garlic (about 3 large cloves)
2 teaspoons chopped fresh thyme
2 1 -pound containers frozen clams packed in their own juice, thawed, juice reserved
1 1/4 pounds russet potatoes, cut into 1/2-inch dice
1 bay leaf
2 cups cold low-fat (1 percent) milk
2 tablespoons heavy cream
3 tablespoons all-purpose flour
Hot sauce (such as Tabasco), for serving (optional)

1
Heat 1 teaspoon of the oil in a large soup pot over medium-high heat.
2
Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes.
3
Transfer the bacon to a plate.
4
Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
5
Add the garlic and thyme and cook, stirring, for 1 minute more.
6
Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.
7
Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
8
Whisk the milk, cream and flour in a bowl until the flour is dissolved.
9
Slowly add the mixture to the pot, stirring constantly.
10
While stirring, bring the soup to a simmer (do not boil).
11
Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes.
12
Add the clams and simmer 2 minutes more.
13
Discard the bay leaf.
14
Add salt and pepper to taste.
15
Right before serving, stir in the bacon.
16
Serve with the hot sauce.
17
Per serving: Calories 312; Fat 8 g (Saturated 2 g); Cholesterol 66 mg; Sodium 510 mg; Carbohydrate 33 g; Fiber 3 g; Protein 27 g
18
Photograph by Yunhee Kim

488

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon plus 1 teaspoon olive oil, 4 slices Canadian bacon, diced (2 ounces), 1 large onion, chopped (about 2 cups), 6 stalks celery, diced (about 2 cups), and more.

Yes, New! 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! New England Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions