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!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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)

Nutrition Facts

376 calories; 15 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 76 mg cholesterol; 495 mg sodium. 1142 mg potassium; 35 g carbohydrates; 2 g fiber; 7 g sugar; 24 g protein; 0 RE vitamin a; 826 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 52 mcg vitamin b12; 283 mg calcium; 15 mg iron;

Reviews (1)

16 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/12/2017
Best clam chowder ever !!