New England Clam Chowder

Soups & Stews | August 29, 2015 | By

DSC05930Creamy, clammy, rich and oh so comforting! A perfect clam chowder recipe!


  • 4 slices of bacon, cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 2 stalks of celery, chopped
  • 3-4 cloves of garlic, minced
  • 3 smallish potatoes, chopped
  • 1 cup water
  • 1- 8 oz bottle of clam juice
  • 2 chicken bouillon cubes
  • 2 tsp of fresh thyme
  • 1 tsp of salt
  • 1/4 tsp of freshly ground black pepper
  • 1 large bay leaf
  • 1/4 cup of flour
  • 2 cups of half & half – divided use
  • 2 cans of clams, drained
  • chopped chives for garnish


Start by cooking the bacon over medium heat in a large heavy pot or dutch oven. Cook until crisp, then remove and drain on a paper towel. Pour off most of the bacon grease from the pot. Then saute the onions and celery for about 5-6 minutes until they start to soften. Add in the garlic and saute 1 more minute.Add the potatoes, water, clam juice, bouillon cubes, thyme, salt & pepper and bay leaf.Cook uncovered for 15 -20 minutes until the potatoes are tender.
Stir together 1/4 cup of flour with 1 cup of half & half. Stir into the pot with the veggies.Bring to a boil, then reduce heat to low and simmer for 2-3 minutes until nicely thickened. Add in the remaining half & half and the clams. Simmer gently for another 5 minutes or so. Remove the bay leaf.
Ladle into bowls and top with the crispy bacon and sprinkle with chives! So delicious!




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