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 olive, plus; 1 teaspoon olive oil; 4 slices Canadian bacon, diced (2 oz.); 1 large onion, chopped (2 cups); 6 celery ribs, diced (about 2 cups); ¾ teaspoon salt; ½ teaspoon fresh ground black pepper; 1 tablespoon finely chopped garlic; 2 teaspoons chopped fresh thyme; 1 ½ cups water; 2 (1 lb) containersfrozen clams packed in their own juice, thawed, juice reserved; 1 14 lbs russet potatoes, unpeeled, cut into 1/2-inch dice; 1 bay leaf; 2 cups cold low-fat milk (1%); 2 tablespoons heavy cream; 3 tablespoons all-purpose flour; hot pepper sauce, for serving (Tabasco)

Servings: persons

1 tablespoon olive, plus
1 teaspoon olive oil
4 slices Canadian bacon, diced (2 oz.)
1 large onion, chopped (2 cups)
6 celery ribs, diced (about 2 cups)
¾ teaspoon salt
½ teaspoon fresh ground black pepper
1 tablespoon finely chopped garlic
2 teaspoons chopped fresh thyme
1 ½ cups water
2 (1 lb) containersfrozen clams packed in their own juice, thawed, juice reserved
1 14 lbs russet potatoes, unpeeled, cut into 1/2-inch dice
1 bay leaf
2 cups cold low-fat milk (1%)
2 tablespoons heavy cream
3 tablespoons all-purpose flour
hot pepper sauce, for serving (Tabasco)

1
Heat 1 teaspoon oil in a large soup pot over med-high heat.
2
Add the Canadian bacon and cook, stirring frequently, until crisp, 3-4 minutes; transfer the bacon to a plate.
3
Add the remaining 1 tablespoon oil, the onion, celery, salt, and black pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
4
Add the garlic and thyme and cook, stirring, for 1 minute.
5
Add the water, reserved clam juice (about 1 1/2 cups), potatoes, and bay leaf; bring to a boil.
6
Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
7
Whisk together the milk, cream, and flour until the flour is dissolved.
8
Slowly add the mixture to the pot, stirring constantly.
9
Continuing to stir, bring the soup to a simmer (do not boil).
10
Reduce the heat to med-low and cook, stirring occasionally, until thickened, about 8 minutes.
11
Add the clams and simmer 2 minutes more.
12
Discard the bay leaf.
13
Right before serving, stir in the bacon; taste and adjust seasoning.
14
Serve with hot pepper sauce.
15
260 calories per 1 1/2 cup serving.

376

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 17 ingredients. The key ingredients include: 1 tablespoon olive, plus, 1 teaspoon olive oil, 4 slices Canadian bacon, diced (2 oz.), 1 large onion, chopped (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