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New England Clam Chowder Photo

New England Clam Chowder Recipe

The Editors at Food Fanatic
Need a New England Clam Chowder Recipe? We’ve got you covered.
5 from 4 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine Seafood
Servings 8
Calories 174 kcal

Ingredients
  

  • 6 slices Bacon
  • 1 cup Chopped Onion diced small (about 1/2 a large onion)
  • 1 teaspoon Minced Garlic
  • 1/2 teaspoon Dried Thyme
  • 3 cups Diced Russet Potatoes chopped small (about 3 medium potatoes)
  • 3 tablespoons All-Purpose Flour or cornstarch (or a gluten-free alternative)
  • 1 10 ounce can Whole Clams reserve juice
  • 2 1/2 cups Chicken Broth or vegetable broth
  • 1 1/2 cups Half & Half
  • 2 tablespoons Chopped Parsley

Instructions
 

  • In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon fat in the pan and remove the excess.
  • Sauté the onions, garlic, and dried thyme until the onions are softened and starting to turn translucent, 2-3 minutes.
  • Add the potatoes and sauté until slightly softened, another 5 or so minutes.
  • Sprinkle the flour over the vegetables and cook for several more minutes, or until the flour is lightly browned.
  • Add the clams, reserved clam juice, and the chicken or vegetable broth.
  • Simmer until the potatoes are very tender, another 5 minutes. Season to taste with lots of salt and pepper.
  • Add the half & half, and parsley and serve, topping with the crumbled bacon.
  • Refrigerate leftover clam chowder in a sealed container for up to three days.

Nutrition

Calories: 174kcalCarbohydrates: 16gProtein: 9gFat: 7gSaturated Fat: 4gSodium: 576mgFiber: 1gSugar: 1g
Keyword Clams, Seafood, Simmered, Soups, Stews
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