New England Clam Chowder
  • 1 pint fresh clams shucked with juice (or 3 cans 6.5 oz minced clams with juice)
  • 4 potatoes cut up 
  • 1 onion minced
  • 2 stalks celery diced
  • 2 pieces bacon diced
  • 4 TBS butter
  • 4  TBS flour
  • 3 cups heavy cream, or half and half, or milk, or a combination of them
  • salt and pepper to taste
  • chives or parsley for garnish (optional)
  • oysterette crackers or saltines (optional)


  • In soup pot saute bacon until just browning
  • Add butter
  • Add onion and celery and let sweat about 5 minutes on medium heat 
  • Whisk in flour to create a roux...blonde color
  • Add clam juice and water til thick mixture
  • Add potatoes and cover with water
  • Add salt and pepper to taste
  • Serve hot in bowls and garnish with chives or fresh parsley
  • Serve with saltines or oysterette crackers (optional)
  • Boil til tender about an hour on low heat
  • Add clams before serving. Clams will get tough if cooked too long.
New England Clam Chowder
Total Time:
Prep Time:0 min.
Cook Time:0 min.
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