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new england clam chowder

(1 rating)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

My Dad used to make this when we were kids. We all loved it! Now my son is grown and its still one of his absolute favorites.

(1 rating)
yield 10 -12
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For new england clam chowder

  • 12 oz
    bacon, cooked and crumbled
  • 2 can
    (6 1/2 oz.) chopped clams
  • 3 Tbsp
    butter
  • 2
    ribs celery, diced
  • 1 sm
    onion, chopped
  • 8-10
    potatoes, peeled and cubed
  • 1/2 c
    flour
  • 1 qt
    half & half
  • 1/8 tsp
    hot sauce
  • 1 1/2 Tbsp
    salt
  • 1/4 tsp
    white pepper
  • paprika to taste

How To Make new england clam chowder

  • 1
    Saute bacon in a dutch oven until crisp; pour off pan drippings, set aside.
  • 2
    Drain clams, reserving juice; set clams aside. Add clam juice, celery, onion, and potatoes to a Dutch oven add water if needed just to barely cover vegetables. Bring to just to a boil, cover and reduce heat and simmer 15 minutes or until potatoes are tender.
  • 3
    Combine flour and half & half; stir until flour is dissolved. Add half & half mixture, clams, hot sauce, salt and white pepper, bacon and green onion to soup mixture.
  • 4
    Cook over medium heat, stirring constantly until thoroughly heated and thickened.
  • 5
    Sprinkle each serving with paprika and garnish with cheddar cheese and oyster crackers if desired.
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