New England Clam Chowder

New England Clam Chowder
Recipe Type: Main
Cuisine: Stews & Soups
Author: Great American Recipes
Prep time:
Cook time:
Total time:
Serves: 8 servings (ends up being 4 bowls in our house)
I love this recipe. It’s pretty easy to make so it makes a good weeknight dinner if you’ve got an hour or so. It’s really good when served with fresh, crusty bread.
  • 4 slices bacon, diced
  • 2 green onions, tops included, chopped
  • 4 medium potatoes, peeled, diced (I used yellow potatoes)
  • 3 tablespoons flour (I use unbleached)
  • 2 cups bottled clam juice and/or milk (I use clam juice only)
  • 2 cans (6 1/2 oz each) minced clams, including liquid (I used chopped for bigger clam pieces)
  • 3/4 teaspoon salt (less is fine)
  • 1/2 teaspoon white pepper (I double this – and then sometimes add a touch more)
  • 1 cup whipping cream
  • Chopped parsley, for garnish
  • Fresh basil leaves, for garnish
  • (I never bother with garnish but I would have if we still had some fresh basil leaves)
  1. In a large heavy saucepan, saute the bacon until crisp.
  2. Add green onions and potatoes. Saute for a few minutes. Sprinkle with the flour.
  3. Add clam juice or milk. Stir to blend well. Bring to a boil.
  4. Simmer, stirring, until potatoes are tender, about 20 minutes. (Depending on the size of your potato chunks, this can take longer.)
  5. Add salt and pepper.
  6. Add clams with liquid and whipping cream.
  7. Heat soup, stirring, just until simmering. Do not boil or clams will toughen.
  8. Sprinkle with parsley or basil leaves. Serve immediately.


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