New England Clam Chowder II

New England Clam Chowder II


"Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself."

Ingredients 50 m {{adjustedServings}} servings 526 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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  1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
  2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
  3. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  4. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)
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Reviews 148

  1. 170 Ratings


This is a great recipe for when you're craving clam chowder, and don't want to wait. Here in Rhode Island, we have an abundance of clams, so I make this one often, using quahogs that my boys dig up. My one issue with this recipe, as-is, is that you have to make sure that the flour is adequately cooked, or you get that raw-flour taste. In order to do this with the sautee-the-flour-with-the-potatoes method, you run the risk of making the potatoes a bit mushy. If you have a bit more time, make a roux by melting a 1/2 stick of butter and cooking the flour in it for about 5 minutes. Wisk the roux in with the dairy before proceeding with step 4. You'll have a creamy and nicely thickened chowder with no lumps!


This soup is outstanding. I was able to cut a lot of fat from the recipe with the following changes, and no loss of flavor: drain most of the bacon fat, there is still enough in the pan to cook the potato and onion. Use 2 cups of clam broth, and equal parts cream and skim milk until you get your desired thickness. I usually use more skim milk than cream. This may make the soup a little thinner, but I like it that way :) and its much healthier, so you can eat more and not feel guilty! Go ahead, have the 2nd bowl!

RaisinKane aka Patti

Really good recipe. Only reason I didn't give it 5 is I will make a couple of changes next time. I will add celery when cooking the onions & potatoes. Also I will not drain the clams and maybe add some more. I did thicken at the end with a corn starch mixture as we like our chowder thick. Thanks for the post.