16 Ratings
  • 5 Rating Star 12
  • 1 Rating Star 2
  • 3 Rating Star 1
  • 4 Rating Star 1

New England Clam Chowder recipes are cream-based, while Manhattan chowders often include tomatoes. This creamy seafood chowder is a classic version of the New England variety. A sprinkle of crumbled bacon is the perfect finishing touch!

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Ingredients

Directions

  • Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1 cup. Set juice aside.

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  • In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.

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  • Stir reserved 1 cup clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.

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  • Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon.

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  • Makes 4 servings (6 cups)

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Nutrition Facts

376 calories, 15 g fat (8 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 76 mg cholesterol, 495 mg sodium, 35 g carbohydrates, 2 g fiber, 7 g sugar, 24 g protein.

Reviews (1)

16 Ratings
  • 5 Rating Star 12
  • 1 Rating Star 2
  • 3 Rating Star 1
  • 4 Rating Star 1
05/12/2017
Best clam chowder ever !!