New England Clam Chowder

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A wonderful, creamy soup with a rich clam flavor. Soup is just one of those things that is soul satisfying. A one pot meal that comes together in very little time. This is one of my go to soups when the cold weather starts. The bread bowl is completely optional but it does make the meal a little more special.

New England Clam Chowder

Course Main Course
Cuisine American


  • 4 slices Bacon, diced
  • 2 Celery Stalks, Diced
  • 1 Onion, Diced
  • 1 clove Garlic, mined
  • 5-6 tbsp AP Flour
  • 2 6.5 oz cans Chopped Clams with juice
  • 2 8 oz Bottles of Clam Juice
  • 2 Russet Potatoes, diced
  • 1 cup Milk
  • 1 cup Heavy Cream
  • Pepper to taste


  • Start by adding diced bacon to a large pot or dutch oven. On a medium flame, render the bacon slowly until crisp. Remove the bacon with a slotted spoon and set aside.
  • To the same pan, add the onion and celery. Saute until translucent and then add the garlic. Saute until fragrant and then add the flour. Cook out the flour taste for a couple of minutes.
  • Add in the cans of clams and clam juice. Stir to combine.
  • Add in the diced potatoes, milk and heavy cream. Season with pepper to taste. Stir well and covered vented and let it simmer until thickened, about 10-15 mins.
  • Served topped with the crispy bacon you reserved in the beginning.
Keyword chowder, clam chowder, new england clam chowder, soup
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