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new england creamy clam chowder

(1 rating)
missy02721 avatar
Recipe by
Melissa Brown
@missy02721
fall river, MA
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For new england creamy clam chowder

  • 4 slice
    bacon or salt pork
  • 1/2 c
    whipping cream, optional
  • pepper to taste
  • salt to taste
  • 1 c
    half and half
  • 1 c
    bottled clam juice, 6 ounces
  • 2 can
    clams, undrained and minced
  • 4
    medium potatoes, peeled and diced
  • 1/2 c
    onion, finely chopped
  • 2 Tbsp
    parsley, minced

How To Make new england creamy clam chowder

  • 1
    In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp.
  • 2
    Drain on paper towels.
  • 3
    Dice or crumble.
  • 4
    In same skillet saute chopped onion and potatoes for a couple of minutes.
  • 5
    Sprinkle with flour.
  • 6
    Add clam juice from cans and from bottle. Stir to combine.
  • 7
    Bring to a boil.
  • 8
    Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
  • 9
    Add half-and-half and season to taste with salt and pepper.
  • 10
    Add minced clams.
  • 11
    Heat until simmering.
  • 12
    Do not boil.
  • 13
    Add whipping cream, if used.
  • 14
    Sprinkle with parsley or diced pork or bacon.
  • 15
    Serve immediately.
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