• New England Clam Chowder

    7 votes
    Easy, creamy traditional clam chowder without hassle.


    • 3 8 oz. bottles of clam juice
    • 1 lb. russet potatoes, peeled, diced
    • 2 T. (1/4 stick) butter
    • 3 slices of bacon, finely chopped
    • 2 cups chopped onions
    • 1 1/4 cup diced celery
    • 2 garlic cloves, chopped
    • 1 bay leaf
    • 1/4 cup all purpose flour
    • 4 10 oz. cans of whole baby clams
    • 1 1/4 cups half and half
    • 1 t. hot pepper sauce


    1. Melt butter in large pot over medium heat.
    2. Add bacon and cook until bacon begins to brown.
    3. Add onions, celery, garlic and bay leaf and saute until vegetables are soften, about 6 mins.
    4. Stir in flour and cook 2 mins. (do not allow flour to brown)
    5. Gradually whisk in the bottles of clam juice.
    6. Add potatoes, clams with the juice, half and half and hot pepper sauce.
    7. Simmer chowder for 5 mins. to blend flavors, stirring frequently.
    8. Season to taste with salt and pepper.

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    • Joan Bozman
      Joan Bozman
      This was incredible, I added a half pint of heavy cream and used corn starch instead of flour. Also added "Old Bay" Seasoning instead of the hot pepper sauce. Mmmm, Mmmm good.

      • karin
        very nice!
        • tom b
          tom b
          dont mess with claim chowda if u r not truly from New England, I followed the recipe to the tee and it was awefull. Excutive Chef . I also used fresh clams and it didnt make a difference
          • Anne Kruse
            Anne Kruse
            My husband loved this version...i didn't like it quit as much... I added parsley to it.... and I took part of it out and blended it to help make it thicker... apparently I'm not a fan of baby clams....too clamie for me... and I didn't like the celery in it, but thats a personal thing...
            • Denise Sargent Schindler
              This was my first time making clam chowder. This recipe was perfect and so yummy. I did however use red potatoes instead of russet only because I like them more.


              • Richard
                If you add the potatoes 5 mins before you finish will they cook properly ???
                • tom b
                  tom b
                  you shouldnt have to substitue a recipe if it is that good. following this recipe is over rated
                  • Marie Elene H. Flood
                    Marie Elene H. Flood
                    This was better than what you would get in a resturant. I ended up doing a bit of substituting on a few of the ingredients, this was using margarine instead of butter, two cans of clams-minced and chopped, red skinned potatoes, red onion, cayenne hot sauce 1/2 teaspoon. This was an excellent meal served with garlic bread on a cold winter night.
                    • tom b
                      tom b
                      R u kidding me what restaurants have u been to to. i used real clams in this recipe, looked nothing like the picture on the sight. Ive been cooking for 14 yrs and this recipes needs to be revised. R u from New England?????

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